Login to Save Like

Ingredients

• Serves 4
• INGREDIENTS
• 1 can (48 oz) nonfat chicken broth
• 1/4 cup soy sauce
• 1 tablespoon brown sugar
• Sriracha sauce
• 2 tablespoons fresh lime juice
• 1 -inch piece fresh ginger, peeled and cut in 8 slices
• 3/4 pound boneless chicken breasts, cut in thin 3-inch-long strips
• 3 tablespoons cornstarch
• 1 cup sliced shiitake mushrooms (or white button mushrooms)
• 1/2 cup sliced grape tomatoes
• 1 teaspoon lime zest
• 2 tablespoons chopped fresh cilantro
• PREPARATION Combine broth, soy sauce, sugar, Sriracha sauce, lime juice, and ginger and boil 5 minutes.
• Meanwhile, toss chicken with cornstarch until completely coated.
• Add chicken and shiitakes to broth and simmer 15 minutes.
• Remove the pan from the heat and stir in tomatoes.
• Pour soup over udon noodles cut in 2 pieces. Top with cilantro and Sriracha sauce
• Let soup stand 2 to 3 minutes before serving.

Description

I Found This Recipe For PF Changs Chicken Noodel Soup - Which I Love! I Made It This Week Adn It Is Pretty Right On. I Am Copying The Exact Recipe Below But Here Are My…

Cook Eat Share