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Chicken Noodle Bowl
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Posted on 6/20/2012 by
Asian Inspired Chicken Noodle Soup
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6 cup(s) Pacific Natural Foods Organic Broth Free Range Chicken Broth
10 oz uncooked spaghetti
1 item(s) (medium) uncooked bell pepper(s), sliced into thin strips
8 oz button mushrooms, sliced
1 small jalapeño pepper(s), minced
1 1/2 cup(s) uncooked bok choy, sliced
4 medium uncooked scallion(s), sliced
3 Tbsp cilantro, chopped, divided
1 pound(s) uncooked boneless skinless chicken breast(s), cut into 1-inch pieces
2 Tbsp soy sauce
1 tsp A Taste of Thai Fish sauce
1 tsp ginger root, grated
3 clove(s) (medium) garlic clove(s), chopped
2/3 pound(s) fresh spinach, optional
1 Tbsp fresh lime juice, divided
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If you would like to make this a vegetarian dish, use vegetable broth and skip the chicken. If using chicken (or any other protein), cook it while cooking the pasta. Boil dried spaghetti noodles for 4 minutes in chicken broth. Remove the noodles from the broth, drain and set aside. Bring the broth back to the boil and add red pepper, mushrooms and jalapeo pepper. Cover and cook for 4 minutes. Remove from heat.Return drained noodles to pot. Add bok choi, green onion, half the cilantro, chicken and the remaining ingredients. Cover and let stand off heat for another 3 - 4 minutes. Serve in deep bowls with spinach and fresh chilies, if using. If using spinach, let the noodle bowl sit a couple of minutes before serving. When you are ready to serve, sprinkle the bowls with some lime juice and the rest of the cilantro. Chop sticks make the noodles easy to grasp and a big spoon lets you slurp up the broth.
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