Chicken Udon Noodle Soup

Ingredients

• 2 tbsp olive oil
• ¼ cup tempura batter (or flour)
• 2 tbs corn meal
• ½ tsp Savory Garlic NutraSalt
• 2 chicken tenderloins
• 2 – 2 ½ cups low sodium chicken broth (or low sodium vegetable broth)
• 1 star anise
• 1 cinnamon stick
• 1 7oz udon noodle soup package (flavoring packet discarded)
• 1 tsp cilantro, chopped
• cracked peppercorn, to taste

Directions

1. Combine tempura batter, corn meal and Savory Garlic NutraSalt in a small bowl and mix well.
2. Heat the olive oil in a small frying pan over medium heat.
3. Dredge the chicken, coating well, in batter mixture and add to frying pan.
4. Cook the chicken 4-5 minutes on each side or until chicken is thoroughly cooked and crispy on the outside (the batter should turn golden brown). Remove chicken from heat and set aside.
5. Add the chicken broth, star anise and cinnamon to a medium sauce pan and bring to a low boil for 10 minutes.
6. Add the noodles to the broth and cook for 2 more minutes.
7. Pour the noodle soup into a bowl and remove the anise & cinnamon stick.
8. Gently place the fried chicken on top of the noodles.
9. Garnish with cilantro and cracked peppercorn.