yummy noodle bowls.

after visiting wagamama in boston, michael and i have been wanting to experiment by making our own asian noodle bowls.  tonight was my first attempt and i have to say that i loved them.  here’s the recipe – downsized from a rachael ray recipe to feed two people.

asian noodle bowls

• 6 oz. fresh linguine noodles
• 3 chicken tenders, cut into bite-sized pieces
• 4 oz. mushrooms, coarsely chopped
• 1.5 c. snow peas, cut in half diagonally
• 4 green onions, sliced diagonally into bite-sized pieces
• 2 handfuls angel hair cabbage
• 2 carrots, shredded
• 1 quart veggie stock
• small handful cilantro

 

add noodles to boiling water and boil for 3 minutes.  heat up veggie stock to boiling and add bite-sized pieces of chicken, poaching for 5 minutes.  drain noodles and divide into two large soup bowls.  top with raw veggies, dividing them equally between the two bowls.  when chicken is done, divide chicken & the broth between the two bowls.  cover tightly with foil and let steam for 5 minutes.  top with cilantro and slurp away!  i seasoned my bowl with a bit of salt, pepper, and soy sauce.  yum.