It's unusual to lurk on the list. For the last few days I've been
really sick and don't have energy to do much else.
asian chicken noodle soup — Eat, Live, Run
Ingredients:
1 lb boneless, skinless chicken breasts, cut into chunks
2 cloves garlic, minced
1 tbsp minced fresh ginger
1 tbsp sesame oil
1/4th tsp salt
6 cups chicken broth
1 jalapeno, thinly sliced
3 green onions, sliced
2 tbsp soy sauce
1 tbsp rice vinegar
2 baby bok choy, chopped
5 oz chinese noodles (about half a package)
sriracha sauce for serving (optional)
chopped cilantro for serving (optional)
Directions:
Heat the sesame oil over medium high heat in a large heavy-bottomed
stock pot. Add the minced garlic and ginger and briefly saute for about
30 seconds. Add the chicken and bok choy, sprinkle with salt, and saute
for another three minutes until chicken has turned white but not
completely cooked all the way through.
Add the chicken broth, jalapeno and green onions to the pot and bring
to a simmer. Cook for 15 minutes until chicken is done.
Meanwhile, cook the noodles in boiling salted water, drain and rinse
with cold water. Set aside.
Add the rice vinegar and soy sauce and stir. You can add a little more
salt if you like, but taste first because soy sauce already contains a
lot of salt! Add the noodles to the pot and serve with chopped cilantro
and sriracha sauce on the side.
Time:
45 minutes
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