Ginger Lime Noodle Broth With Snow Peas Recipes

GINGER-LIME CHICKEN WITH RICE NOODLES

Steps:

• Preheat the oven to 400˚ F. Bring a medium pot of water to a boil. Stir the lime juice, fish sauce, soy sauce, sugar and ginger in a small bowl until the sugar is dissolved. Toss the chicken with 2 tablespoons of the sauce and the grated garlic; season with salt and pepper. Let marinate 10 minutes.
• Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Pat the chicken dry. Add to the skillet and cook until browned, 3 minutes per side. Transfer the chicken to a baking sheet and bake until cooked through, 8 to 10 minutes. (Reserve the skillet.) Let the chicken rest 5 minutes, then slice.
• Meanwhile, add the noodles to the boiling water and cook as the label directs. Drain in a fine-mesh sieve and rinse under cold water. Shake off any excess water.
• Heat the remaining 2 tablespoons vegetable oil in the reserved skillet over medium-high heat. Add the snow peas, chopped garlic and a big pinch of salt. Cook, stirring, until the snow peas are bright green, 1 minute. Add the noodles and stir until hot, 2 minutes. Season with salt and pepper; stir in half the cilantro.
• Divide the noodles and chicken among plates. Drizzle with the remaining sauce and top with the remaining cilantro.

RICE NOODLES WITH GINGER AND SNOW PEAS

Steps:

• Soak or prepare the rice noodles according to the package directions.
• Drain and set aside.
• Heat the oil in a skillet over medium-high heat, and cook the ginger and garlic, stirring, for 1 to 2 minutes.
• Add the scallions, chili, carrots and snow peas.
• Cook, stirring, for 2 minutes.
• Stir in the salt.
• Add the noodles and toss to coat.
• Remove from the heat.
• Stir in the sesame and chili oil.
• Garnish with cilantro or parsley.
• Serve at once.
• Enjoy!

CHICKEN WITH GINGER AND SNOW PEAS

Steps:

• Put the cornstarch in a small bowl. Add 1/2 cup broth, the soy sauce, and pepper, whisking to dissolve the cornstarch. Set aside.
• In a large, heavy skillet, heat the oil over high heat, swirling to coat the bottom. Cook the chicken for 4 minutes, stirring frequently.
• Stir in the snow peas, garlic, and gingerroot. Cook for 3 minutes, stirring constantly.
• Add the broth mixture. Cook for 2 to 3 minutes, or until the sauce thickens and the chicken is no longer pink in the center, stirring constantly. If the mixture begins to burn, remove from the heat for a moment or stir in the remaining 1 to 2 tablespoons broth.
• Nutrition Information
• (Per serving)
• Calories: 168
• Total fat: 3.5g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 1.0g
• Monounsaturated: 1.5g
• Cholesterol: 66mg
• Sodium: 157mg
• Carbohydrates: 5g
• Fiber: 1g
• Sugars: 1g
• Protein: 28g
• Calcium: 32mg
• Potassium: 388mg
• Dietary Exchanges
• 1 vegetable
• 3 very lean meat

ASIAN NOODLE SOUP WITH CHICKEN AND SNOW PEAS

Steps:

• In a large pot of boiling salted water, cook noodles until tender according to package instructions. Drain noodles.
• In a saucepan, combine broth, lemongrass, ginger, and the water. Bring to a boil; reduce to a simmer, cover, and cook until fragrant, 10 minutes.
• Strain broth mixture through a fine sieve, discarding solids, and return to saucepan. Add chicken and snow peas and simmer until chicken is cooked through and snow peas are crisp-tender, 2 to 4 minutes.
• Remove soup from heat and stir in lime juice. Season with salt and pepper. Divide noodles among bowls, and pour soup over noodles. Serve with mint, lime wedges, and, if desired, chili sauce.
• nutrition information
• (Per Serving)
• Calories: 355
• Fat: 1.8g (0.7g Saturated Fat)
• Protein: 27.5g
• Carbohydrates: 55.3g
• Fiber: 2g

ASIAN NOODLE SOUP WITH CHICKEN AND SNOW PEAS

Steps:

• In a large pot of boiling salted water, cook noodles according to package instructions. Drain noodles. In a saucepan, combine chicken broth, lemongrass, ginger, and 3 cups water. Bring to a boil; reduce to a simmer, cover, and cook until fragrant, 10 minutes.
• Using a fine-mesh sieve, strain broth and return to saucepan. Add chicken and snow peas and simmer until chicken is cooked through and snow peas are crisp-tender, 2 to 4 minutes.
• Remove soup from heat and stir in lime juice. Season with salt and pepper. To serve, pour soup over noodles. Top with mint, lime wedges, and chile sauce if desired.

GINGER LIME NOODLE BROTH WITH SNOW PEAS

Steps:

• Combine broth, ginger, tamari, lime juice, cilantro and pepper flakes, in a soup pot.
• Bring to a boil, cover, reduce heat and simmer 15 minutes.
• Add tofu and continue to simmer for 10 minutes.
• Meanwhile cook noodles as directed on package.
• Add snow peas to soup. Simmer 5 minutes.
• Add sesame oil. Taste for salt.(optional).
• Drain noodles and mound in 4 bowls. Top with tofu.
• Pour hot soup on top.
• Add sesame seeds and fresh cilantro (as desired).