Noodle Bowls

Recipe Ingredients

3		Packaged or canned vegetable stock or
		Chicken broth
1 1/2 lbs	681g / 24oz	Fresh linguini
		= (available in dairy aisle)
1 1/2 lbs	681g / 24oz	Chicken tenders - cut bite size
		= (or chicken breast cut for stir-fry)
8		Scallions - cut bite size
		On an angle
2 cups	220g / 7.8oz	Shredded carrots
		= (available in pouches in produce
		Department)
1		Shiitake mushrooms - (10 oz) - coarsely chopped
		= (abt 24 mushrooms)
1/2		Bok choy - trimmed, shredded
1/2 lb	227g / 8oz	Pea pods (snow peas) cut in half
		On an angle
		Chopped fresh cilantro and/or chives - (optional)

Recipe Instructions

Heat 3 quarts of vegetable stock or chicken broth to a boil in a soup pot. In a separate pot, cook linguini according to package directions and drain.

Add chicken to boiling broth. Poach chicken 5 minutes in broth.

Ladle soup into 4 deep bowls, equally distributing broth and chicken. Divide veggies into 4 equal amounts and place in the bowls. Divide cooked fresh pasta into 4 equal amounts and place into the bowls. Cover bowls and allow to steep for 3 to 4 minutes. Gently incorporate noodles up from the bottom of each bowl and serve.

SLURP away! It is customary to slurp as you eat, using oversized spoons to drag the noodles up to your mouth. You might need a bib, but you will have fun! Noodle bowls may be garnished with cilantro and or chives for an extra herby zing.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B71) - from the TV FOOD NETWORK

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