Noo Noo Noodles Soup Recipe
Lo mein noodles, fresh veggies and wok seared trio of chicken, beef and shrimp in an extra-large bowl of dashi broth. (Gluten Free Option Made with Rice Noodles)
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Ingredients
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Noodles
Protein
Vegetables
Broth
Garnish
Method
Preparation
- 1
Prepare the Noodles
Cook the Lo Mein noodles or rice noodles according to package instructions. Drain and set aside.
- 2
Chop the Vegetables
Julienne the carrot, slice the bell pepper, and chop the broccoli into florets. Slice the green onions and set all vegetables aside.
- 3
Prepare the Proteins
Cut the chicken breast and beef sirloin into thin strips. Ensure the shrimp is peeled and deveined.
Cooking
- 4
Make the Broth
In a large pot, heat the dashi broth over medium heat. Stir in the soy sauce, sesame oil, salt, and pepper. Bring to a simmer.
- 5
Cook the Proteins
In a wok or large skillet, heat a tablespoon of sesame oil over high heat. Add the chicken, beef, and shrimp. Stir-fry for about 5-7 minutes until the proteins are fully cooked. Remove from heat and set aside.
- 6
Sauté the Vegetables
In the same wok, add a little more sesame oil if needed, and add the prepared vegetables (carrots, bell peppers, broccoli, green onions, and snow peas). Stir-fry for 3-4 minutes until they are tender-crisp.
- 7
Combine Everything
Add the cooked noodles to the wok with the sautéed vegetables and protein. Pour the simmering dashi broth over the mixture and stir to combine. Cook for an additional 2-3 minutes until everything is heated through.
Serving
- 8
Garnish and Serve
Ladle the noodle soup into large bowls. Garnish with chopped cilantro and serve with lime wedges on the side for squeezing over the soup.
