Recipe For Asian Chicken Noodle Soup

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  • 12 chicken wings
  • 2 tablespoons garlic powder
  • 2 tablespoons minced fresh ginger root
  • 1 tablespoon vegetable oil
  • 4 tablespoons sesame oil, divided
  • 1/4 cup dry sherry
  • 2 tablespoons distilled white vinegar
  • 1/4 cup Kikkoman Less Sodium Soy Sauce
  • 1 (10 ounce) package Asian style vegetables
  • 6 ounces angel hair pasta, broken into 2-inch lengths


Disjoint chicken wings; discard tip, season wings with garlic powder. Heat vegetable oil and 2 tablespoons of sesame oil in a Dutch oven or large saucepan over medium high heat. Add chicken and cook until browned on both sides, about 10 minutes. Add 4 cups water, sherry, ginger, vinegar and less sodium soy sauce; cover and bring to a boil. Reduce heat; simmer 45 minutes.

Add vegetables, simmer, covered 3 minutes. Stir in pasta; return to boil. Cook until pasta is soft, stirring occasionally. Remove from heat, stir in remaining sesame oil. Serve immediately.