Blue Moon Noodle Soup

Ingredients

In this Yunnan-inspired adaptation, we incorporate Yunnan spices and ingredients to transform the original Blue Moon dish into a flavorful noodle soup. The addition of Yunnan spices such as Sichuan peppercorns and dried chili peppers infuses the broth with a subtle heat and numbing sensation. Fresh Yunnan vegetables like bok choy and snow peas add a crisp texture and vibrant colors to the dish. The use of silky noodles instead of rice further enhances the soup's heartiness and complements the Yunnan flavors. We alse have the original recipe for Blue Moon, so you can check it out.

• 2 boneless, skinless chicken breasts (400g) 2 boneless, skinless chicken breasts (400g)
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 teaspoon Sichuan peppercorns 1 teaspoon Sichuan peppercorns
• 2 dried chili peppers 2 dried chili peppers
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 teaspoon sugar 1 teaspoon sugar
• 4 ounces (115g) snow peas, trimmed 4 ounces (115g) snow peas, trimmed
• 4 baby bok choy, halved 4 baby bok choy, halved
• 8 ounces (225g) fresh noodles 8 ounces (225g) fresh noodles
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 35g, 4g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring the chicken broth to a simmer over medium heat.
2. 2.
   Meanwhile, heat the vegetable oil in a separate pan over medium heat. Add the minced garlic, grated ginger, Sichuan peppercorns, and dried chili peppers. Sauté for 1-2 minutes until fragrant.
3. 3.
   Add the chicken breasts to the pan and cook until browned on both sides, about 4-5 minutes per side. Remove the chicken from the pan and set aside.
4. 4.
   Pour the sautéed spices and oil into the simmering chicken broth. Add soy sauce, rice vinegar, and sugar. Stir well to combine.
5. 5.
   Slice the cooked chicken breasts into thin strips and return them to the pot.
6. 6.
   Add the snow peas and baby bok choy to the pot and cook for 2-3 minutes until they are tender-crisp.
7. 7.
   Cook the fresh noodles according to package instructions. Drain and rinse under cold water.
8. 8.
   Divide the cooked noodles among serving bowls. Ladle the hot soup over the noodles.
9. 9.
   Season with salt to taste and garnish with fresh cilantro.

Treat your ingredients with care...

• Chicken breasts — Ensure the chicken breasts are cooked thoroughly to an internal temperature of 165°F (74°C) for food safety.
• Sichuan peppercorns — Toast the peppercorns in a dry pan for a few minutes before using to enhance their flavor.
• Fresh noodles — Cook the noodles al dente to maintain their texture in the soup.

Tips & Tricks

• For an extra kick of heat, add more dried chili peppers or sprinkle some chili oil on top before serving.
• Customize the vegetables according to your preference and seasonal availability.
• If you prefer a vegetarian version, substitute the chicken broth with vegetable broth and omit the chicken.

Serving advice

Serve the Yunnan-inspired Blue Moon Noodle Soup hot in individual bowls. Garnish with fresh cilantro for added freshness and aroma. Accompany the soup with a side of steamed rice or crusty bread to complete the meal.

Presentation advice

To enhance the presentation, arrange the sliced chicken, snow peas, and baby bok choy on top of the noodles before ladling the hot soup over them. This will create an appealing layered effect.