Asian Chicken and Snow Pea Noodle Bowl |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A noodle bowl is basically a soup. This recipe can easily be changed to a beef noodle bowl, buy substituting beef for the chicken and beef broth for the chicken broth. The original recipe calls for tofu, but I don't eat this. Hard-headed, I guess. If you want it vegetarian use the tofu and vegetable broth. Additional bouillon powder can be added if you like the broth more flavorful. Ingredients:
5 cups chicken broth |
4 ounces uncooked vermicelli, broken into thirds (sub other noodle) |
1/2 lb cooked chicken, cubed |
3 ounces snow peas (fresh or frozen) |
1 cup matchstick cut carrot (or shredded) |
1/2 teaspoon chili sauce (sub 1 or 2 drops hot sauce) |
1/2 cup chopped green onion |
1/4 cup chopped cilantro (sub parsley) |
2 tablespoons lime juice |
2 teaspoons soy sauce |
1 tablespoon grated ginger |
Directions:
1. Bring broth to a boil in a large saucepan over high heat.
2. Stir in vermicelli or other noodle, return to boil.
3. Reduce heat to medium high and simmer about 6 minutes.
4. Stir in chicken, snow peas, carrots and chili sauce.
5. Simmer about 2 minutes.
6. Remove from heat and stir in green onions, cilantro, lime juice, soy sauce and ginger.
7. Serve immediately.
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