Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Article

Asian chicken noodle soup for your soul:

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

It’s no wonder why there has been such an influx of noodle houses popping up in downtown New Haven, CT. They offer a tasty and satisfying product at an extremely affordable (down right cheap) price. My husband and I decided to give one a whirl about a year ago on a cold, gray February day. We settled on the York Street Noodle House, which once housed a coffee shop. Walking up the stairs remnants of the coffee shop were still apparent; there was even a sign, which read Java over the entrance. Once inside the small café, we were presented with a menu that highlighted all types of noodle dishes, encompassing many flavors in the Asian repertoire. I decided to go with a spicy chicken noodle soup with peanuts, while my husband ordered a noodle soup with fish cakes. Huge caldrons of steaming hot soup were set before us with a side tray of chili sauce to add at our liking. It was love at first bite. Lime, chilies, peanut, and cilantro all melded together wonderfully, in a rich chicken broth filled with bok choy, chicken, bean sprouts, and thin vermicelli noodles.

The York Street Noodle house has become a mainstay on our culinary radar. Whenever we go there I order the same soup, while my husband is a little more adventurous. The other night I was craving that soup, but instead of trekking down to the city center I decided to try my hand at recreating it at home. We have a freezer full of homemade chicken broth, and we just happened to have some ginger, cilantro, limes, peanuts and Thai noodles. All I needed to purchase was chicken, bean sprouts and some bok choy. I sautéed together some shallots, ginger, and chilies until tender. Added my chicken broth, and brought it to a boil. I then added thinly sliced chicken and bok choy. After the soup had simmered for about 20 minutes I stirred in my precooked Thai noodles. I ladled the soup into the largest bowls I could find and topped them with chopped peanuts, bean sprouts, plenty of cilantro and a side of chili sauce. I don’t want to toot my own horn, but my god was it good. However, this doesn’t mean that I am abandoning the Noodle house, especially since I had to clean the kitchen after.

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.