Oriental Noodle Bowl

This recipe is inspired by noodle bowls served in Thailand. It gets its heat from the red curry paste. If you like it spicy, feel free to add a little more to the broth!
  • 3 c. chicken broth
  • 2 T. soy sauce
  • 1 ginger root, chopped into small pieces & placed in a tea ball or cheesecloth
  • 1/4 tsp. red curry paste
  • 1 T. sesame oil
  • 1 clove garlic, minced
  • 1 1/2 c. fresh snow peas
  • 1 red bell pepper, coarsely chopped
  • 4 oz. shitake mushrooms, quartered
  • 1 c. roasted chicken, shredded
  • 4 oz. whole wheat angel hair pasta, cooked and drained

In a medium saucepan, combine the chicken broth, soy sauce, ginger root and red curry paste. Bring to a simmer; cook for 10 minutes. Remove the tea ball and keep the broth warm.

Meanwhile, heat the sesame oil over high heat in a 10-inch skillet. Add the garlic, snow peas and red bell pepper. Stir-fry for 3-4 minutes or until the vegetables are crisp-tender. Add the mushrooms and chicken and continue stir-frying until the mushrooms are softened and the chicken is warmed. Add the prepared pasta to the skillet and mix to combine.

To serve, spoon one cup of the stir-fry into a bowl and add enough broth to almost cover the stir-fry. Serve immediately.

  • Yields: 4 servings
  • Preparation Time: 20 minutes
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