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Tibetan Chicken Thukpa
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Description
The best thing about this is the cook time which is under 15 minutes. I made this on a balmy September night, when I discovered that I had some leftover chicken stock (with a wee bit of cooked chicken pieces in it), a capsicum and a couple of beans. My mind was not up to making anything complicated, and after a while I realized, neither was my larder.
Ingredients
- 2 cups, 8 tablespoons, 1-⅔ teaspoons, 1 pinches Chicken Stock
- 1-⅞ ounces, weight Chopped Mushrooms (go With Shiitake Or Button)
- 1-⅞ ounces, weight Chopped Capsicum Or Green Bell Pepper
- 1-⅞ ounces, weight Chopped Green Beans
- ¼ cups Chopped Leftover Or Cooked Chicken
- 3-⅝ ounces, weight Cooked Egg Noodles
- 1 teaspoon Salt, Or To Taste
- 1 dash Pepper
- ½ teaspoons Light Soy Sauce
- 1 pinch Sugar
- 1 Tablespoon Chopped Cilantro (optional)
Preparation
Heat stock over medium heat until boiling. Add vegetables and cook till the veggies are slightly cooked, but still crunchy enough, about 4-6 minutes. Add cooked chicken, cooked noodles, salt, pepper, soy sauce and sugar, and cook for a couple of minutes more, till everything is heated. At this point, you can add some cilantro for an extra hit of flavors. Serve hot, with hot sauce and soy sauce on the side if you like the spice kick.
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