noodle bowls
another goodie from rachel ray. it's basically ramen, just healthier and MUCH tastier. this recipe puts chicken in it, but i decided to nix the chix and just go for a vegetarian noodle bowl (well, with chicken broth). what's great about this recipe is that it's very adaptable. there's 50 million variations you can do to this.
it's also great when for cooking for one; you can chop all the veggies, store in a plastic bag, and heat up broth and noodles, one serving at a time.
Noodle Bowls
serves 4
3 quarts vegetable stock or chicken broth
1&1/2 pounds fresh linguine (available on the dairy aisle, but i just used boxed linguine)
1&1/2 pounds chicken tenders, cut into bite-sized chunks, or chicken breasts cut for stir-fry
8 scallions cut into bite-sized pieces on an angle
2 cups shredded carrots (available in pouches in produce section)
1 package fresh shiitake mushrooms (about 24 mushrooms) coarsely chopped (i used baby bella)
1/2 head bok choy, trimmed and shredded (i used 2 heads of baby bok choy)
1/2 pound snow peas, cut in hald on an angle (i used sugar snaps)
chopped fresh cilantro and/or chives, for garnish (optional; since this was just for me, i nixed this)
Bring 3 quarts of vegetable stock or chicken broth to a boil in a soup pot (i added some extra seasoning here -- seasoned salt and pepper).
In a large separate pot of boiling salted water, cook fresh linguine 3 minutes. Drain pasta just before it's done, as it will finish cooking while it steeps in your soup bowls. (since i used box pasta, i cooked it for 7 minutes, instead of the recommended 9. in other words, just take 2 minutes off the recommended cook time.)
Divide cooked fresh pasta into 4 equal amounts and place into 4 deep bowls.
Add chicken to boiling broth and poach chicken 5 minutes.
Add veggies to bowls of pasta. Ladle brothe and chicken equally into the four bowls to cover vegetables and noodles. Cover bowls tightly with small plates and let the soup steep 5 minutes.
Uncover your noodle bowls and serve. Garnish with cilantro and/or chives for extra zing, if you prefer.
it's also great when for cooking for one; you can chop all the veggies, store in a plastic bag, and heat up broth and noodles, one serving at a time.
Noodle Bowls
serves 4
3 quarts vegetable stock or chicken broth
1&1/2 pounds fresh linguine (available on the dairy aisle, but i just used boxed linguine)
1&1/2 pounds chicken tenders, cut into bite-sized chunks, or chicken breasts cut for stir-fry
8 scallions cut into bite-sized pieces on an angle
2 cups shredded carrots (available in pouches in produce section)
1 package fresh shiitake mushrooms (about 24 mushrooms) coarsely chopped (i used baby bella)
1/2 head bok choy, trimmed and shredded (i used 2 heads of baby bok choy)
1/2 pound snow peas, cut in hald on an angle (i used sugar snaps)
chopped fresh cilantro and/or chives, for garnish (optional; since this was just for me, i nixed this)
Bring 3 quarts of vegetable stock or chicken broth to a boil in a soup pot (i added some extra seasoning here -- seasoned salt and pepper).
In a large separate pot of boiling salted water, cook fresh linguine 3 minutes. Drain pasta just before it's done, as it will finish cooking while it steeps in your soup bowls. (since i used box pasta, i cooked it for 7 minutes, instead of the recommended 9. in other words, just take 2 minutes off the recommended cook time.)
Divide cooked fresh pasta into 4 equal amounts and place into 4 deep bowls.
Add chicken to boiling broth and poach chicken 5 minutes.
Add veggies to bowls of pasta. Ladle brothe and chicken equally into the four bowls to cover vegetables and noodles. Cover bowls tightly with small plates and let the soup steep 5 minutes.
Uncover your noodle bowls and serve. Garnish with cilantro and/or chives for extra zing, if you prefer.
posted by maryann at Monday, September 19, 2005
0 Comments:
Post a Comment
<< Home