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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