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Noodle Bowls

fast.cook's picture
chinese
Ingredients
  Vegetable stock/Chicken broth 3 Quart
  Fresh linguini 1 1⁄2 Pound (Available On Dairy Aisle)
  Chicken tenders/Chicken breasts cut for stir-fry 1 1⁄2 Pound, cut in to chunks
  Scallions 8 , cut into pieces
  Carrots 2 Cup (32 tbs), shredded (Available In Pouches In Produce Section)
  Fresh shiitake mushrooms 12 Ounce, coarsely chopped (About 24 Mushrooms, 1 Package)
  Bok choy head 1⁄2 , trimmed and shredded
  Snow peas 1⁄2 Pound, cut in half (For Garnish)
Directions

MAKING
1. In a soup pot bring 3 quarts of vegetable stock or chicken broth to a boil.
2. In a large separate pot of boiling salted water, cook fresh linguini for 3 minutes.
3. Drain pasta just before it's done to enable for it to finish cooking while it steeps in soup bowls.
4. Place into 4 deep bowls after dividing cooked fresh pasta into 4 equal amounts.
5. Adding chicken to boiling broth poach chicken for 5 minutes.
6. To bowls of pasta add veggies, ladle broth and chicken equally into the four bowls to cover vegetables and noodles.
7. With small plates cover bowls tightly to let the soup steep for 5 minutes.

SERVING
8. To serve uncover noodle bowls.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Poached
Ingredient: 
Chicken
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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