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Asian Inspired-Sweet And Sour Soup Noodle Bowl

Asian Inspired-Sweet And Sour Soup Noodle Bowl

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What's better than a warm bowl of noodle soup during a bone chilling winter? This recipe is brought to us by Rebecka from At Home with Rebecka from our 2015 Saucy Mama Recipe Contest. We love the mix of flavors in this dish, with the help our our Orange Habanero Wing Sauce in the broth! Our food blogger friends always come up with the most unique ways to use our products...we're so privileged to know them :-) 

Sweet and Sour Noodle Bowl

Prep Time: 10 Min. 
Cook Time: 1 Hr, 10 Min.
Serves 4


1 cup Saucy Mama Orange Habanero Wing Sauce 
3 large chicken breast
3 medium carrots
1 medium onion
1 cup rough chopped fennel bulb
3 1/4 inch slices fresh ginger
4 smashed garlic cloves
2 serrano chili (1 for garnish)
4 cups water plus more to equal 6 cups after broth is finished cooking
1 8 ounce package rice or ramen noodles (I prefer rice)
1/2 teaspoon fish sauce (found in most local markets)
1/4 teaspoon chinese five spice
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds
1 bunch fresh cilantro
pepper to taste 

Vietnamese Pickles (Optional) 

1 10 ounce package shredded carrots
1 cup distilled white vinegar
2 cups warm tap water
1/2 cup sugar
1 teaspoon salt


Step 1

Wash and pat chicken dry with paper towel, sprinkle with pepper (fish sauce is very salty, no extra salt is necessary in this step).

In a medium saucepan, over medium heat combine water and chicken breast.

Rough chop carrot, onion, fennel, and slice serrano chili in half lengthwise.

Peel and slice ginger.

Smash garlic cloves, remove dry skin.

Place all rough chop items in pot with chicken, stir to combine.

Bring to a boil, reduce heat to medium, and cook covered for 35-40 minutes, stirring occasionally.

Step 2

Remove chicken breast, and set aside to cool slightly before slicing.

Using a tong or large spoon, remove and discard cooked vegetables taking care to drain them over the saucepan.

Strain hot liquid through a fine sieve into a large bowl (a large glass measuring bowl is great for this step).

Measure liquid.

Add enough warm tap water to make 6 cups total liquid, return to saucepan.

Add 1 cup Saucy Mama's Orange Habanero Wing Sauce, whisk to combine.

Season broth with fish sauce and chinese five spice.

Cook over medium heat for 5 minutes to allow flavors to combine.


Cook rice or ramen noodles to manufacturer's instructions, strain and evenly distribute noodles into 4 separate bowls.

Thinly slice chicken breast and remaining serrano chili.

To Serve

Pour equal amounts of hot broth over noodles, add equal amount of sliced chicken to each bowl. Garnish each bowl with cilantro, a few drops of sesame oil, serrano chili, a few sprinkles of sesame seeds and serve with vietnamese pickles (optional - recipe below).

Vietnamese Pickles

In a medium bowl combine warm water and vinegar. Add sugar and salt, stir until dry ingredients are dissolved. Add carrots to bowl, stir to combine.

Cover and rest in refrigerator 1 hour or overnight. 
Pickles last up to four weeks in the refrigerator.