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PF Changs Chicken Noodle Soup Copy Cat

by さん
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14件の評価投票 | 110322回のアクセス

I found this recipe for PF Changs Chicken Noodel Soup - which I Love! I made it this week adn it is pretty right on. I am copying the exact recipe below but here are my suggestions/modifications based on the soup I made:
use less soy or low sodium, soup was a little salty for my liking.
I did a pretty long squirt of siracha - (2 TBSp) and it was pretty spicy but we like that
added chopped green onions when i added the tomatoes
added noodles directly to the soup after the 15 min simmer.
I was unable to find the noodles they use at Chang's and used bahn pho rice sticks instead.

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材料

Cost per serving $3.81 詳細を見る
  • Serves 4
  • INGREDIENTS
  • 1 can (48 oz) nonfat chicken broth
  • 1/4 cup soy sauce
  • 1 tablespoon brown sugar
  • Sriracha sauce
  • 2 tablespoons fresh lime juice
  • 1 -inch piece fresh ginger, peeled and cut in 8 slices
  • 3/4 pound boneless chicken breasts, cut in thin 3-inch-long strips
  • 3 tablespoons cornstarch
  • 1 cup sliced shiitake mushrooms (or white button mushrooms)
  • 1/2 cup sliced grape tomatoes
  • 1 teaspoon lime zest
  • 2 tablespoons chopped fresh cilantro
  • PREPARATION Combine broth, soy sauce, sugar, Sriracha sauce, lime juice, and ginger and boil 5 minutes.
  • Meanwhile, toss chicken with cornstarch until completely coated.
  • Add chicken and shiitakes to broth and simmer 15 minutes.
  • Remove the pan from the heat and stir in tomatoes.
  • Pour soup over udon noodles cut in 2 pieces. Top with cilantro and Sriracha sauce
  • Let soup stand 2 to 3 minutes before serving.

作り方

  1. PREPARATION Combine broth, soy sauce, sugar, Sriracha sauce, lime juice, and ginger and boil 5 minutes.
  2. Meanwhile, toss chicken with cornstarch until completely coated.
  3. Add chicken and shiitakes to broth and simmer 15 minutes.
  4. Remove the pan from the heat and stir in tomatoes.
  5. Pour soup over udon noodles cut in 2 pieces. Top with cilantro and Sriracha sauce
  6. Let soup stand 2 to 3 minutes before serving.

Nutrition Facts

Amount Per Serving %DV
Serving Size 804g
Recipe makes 4 servings
Calories 893  
Calories from Fat 498 56%
Total Fat 55.26g 69%
Saturated Fat 15.93g 64%
Trans Fat 0.08g  
Cholesterol 282mg 94%
Sodium 1925mg 80%
Potassium 1187mg 34%
Total Carbs 14.65g 4%
Dietary Fiber 2.7g 9%
Sugars 3.86g 3%
Protein 79.1g 127%
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評論

  • Kerry
    I worked at PF Changs for years and am now craving this soup.... just looking at this recipe, it's close, but not quite there. Rather than lime juice and brown sugar, use a mix of white vinegar and white sugar. Use less soy sauce (probably 1/4 c.)... I'm currently trying to make it, we'll see how this goes!

    Also, rather than Sriracha, use chili paste.
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    • Heather
      Q
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      • I am a HUGE fan of PF Changs' Chicken Noodle Soup! But because I am a vegan, I thought I would have to give it up forever. Today, however, I used your copycat recipe and made it vegan. It was FABULOUS!

        I exchanged the chicken broth for Imagine's Organic No-Chicken broth and I used thinly sliced Beyond Meat's [grilled] Chicken-Free Strips for the chicken breasts.

        I am in heaven!
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        • Sandy Petermann
          I made this & it turned out spot on. I added bean sprouts & it gaved it a nice crunch. Thank you for the receipe.
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          • Made this last night. It was very close to the PF Chang's soup. Followed the recipe almost exactly. Will definitely make this again.
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            コメント

            • Gianni gryllakis
              2017/02/09
              Noodle are pin rice noodles
              • Carolyn Parker
                2016/04/27
                Question on Udon noodles? Do I use the whole pack? Does not look like the noodles that PF Changs uses.
                • janam
                  2014/09/14
                  thanks 4 recipe chef keep it up take care
                  • Louise Attkiss
                    2014/07/19
                    I haven't made the PF Changs chicken noodle soup yet but I am planning on adding scallions. Scallions are in the restaurants' soup. I don't see the need for cornstarch. I am using cooked chicken strips from Whole Foods. I'll probably add a tespoon of fish sauce...I use that for a non heat kick which you don't taste. {It's my trick for saffron rice too}. I'll add more cilantro and mushrooms too as well as low sodium soy sauce. Sriracha can be purchased on line. I am lucky the Sriracha and Udon noodles are easy to find both in Miami Beach and New York in regular grocery stores. Korean markets carry it all.
                    • ShaleeDP
                      2013/01/31
                      Another noodle soup that everybody can try. Thanks for sharing this.
                      • Heather
                        2011/12/10
                        Just made this and it came out PERFECT! So good for a freezing cold day! Thanks for posting this recipe!!!!
                        • Lisa
                          2011/11/07
                          You could try using Sambol Olek - a chili garlic paste often used in thai and chinese cooking. You cna find it in the asian section of the grocery store.
                          • Micheline
                            2011/11/06
                            Could you suggest an alternative for Sriracha sauce. We don't have this in my area. Thanks for your reply.

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