Chicken Nabeyaki Thai Rice Noodle Soup by Larry Andersen

Chicken Nabeyaki

Thai Rice Noodle Soup

Thai rice noodles do not require long cooking making them fuel economical and quick to prepare. Stir them into a bowl of hot broth and they will be ready in about 8 to 10 minutes. Inspired by udon soup, the rice noodle soup works well in the RV because, unlike udon, rice noodles are shelf-stable and do not require refrigeration. It can be a quick lunch on the road or it can be the introduction to a larger, more involved dinner.

Preparation: 15 minutes Life Experience Recipe
Serves 2 to 4 persons
  • 1 cup diced cooked chicken
  • 8 ounces (½ bag) broccoli stir-fry mix
  • 2 14-ounce cans chicken broth
  • 5 ounces Thai rice noodles

This recipe calls for broccoli stir-fry mix. You can substitute your favorite frozen vegetable mix or substitute fresh vegetables from your garden.

  1. In a medium saucepan, heat chicken broth and vegetables to a boil.Reduce heat to a simmer.
  2. Stir in rice noodles until they are soft enough to stay under the surface of the chicken broth. Simmer for about 8 minutes or until rice noodles are soft.
  3. Remove from heat. Stir in diced chicken, stir and let sit for 3 or 4 minutes for chicken to heat through.

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Latest revision done September 2014
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