Asian Chicken and Snow Pea Noodle Bowl
photo by *Parsley*
- Ready In:
- 30mins
- Ingredients:
- 11
- Yields:
-
4 bowls
- Serves:
- 4
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
- Bring broth to a boil in a large saucepan over high heat.
- Stir in vermicelli or other noodle, return to boil.
- Reduce heat to medium high and simmer about 6 minutes.
- Stir in chicken, snow peas, carrots and chili sauce.
- Simmer about 2 minutes.
- Remove from heat and stir in green onions, cilantro, lime juice, soy sauce and ginger.
- Serve immediately.
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Reviews
-
Really liked it, my bf said it was the best soup I've made. I used 2 Chicken Bouillon and 5 Cups of Water, used Rice Stick, I cooked a chili-lime Chicken earlier in the week and used that. I used our local Caribbean Bandania or Shadon Bennie for the Cilantro plus curly parsley, 1 1/3T Lime Juice, 1 T Soy Sauce, and added some Goya Adobo and a clove of Garlic as someone else did. Was really nice, I'm glad I finally tried it.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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