This is another recipe from Confections of a Foodie Bride that is as good the next day for lunch as it was for dinner the night before. Warm, soft noodles and crisp vegetables make this a perfect dish for a spring evening, pull-together meal.
- 1/2 Tablespoon olive oil
- 1 lb. chicken tenders, cut to bite size chunks
- 1 cup grated carrots (about 2 medium carrots)
- 1 large red pepper, stemmed and seeded, and cut into strips
- 3 cloves garlic, minced
- 1 Tablespoon grated ginger
- 1 Tablespoon rice vinegar
- 4 cups chicken broth (or 4 cups water/4 chicken bullion cubes)
- 2 cups water
- 4 oz. thin Asian noodles
- 6 oz. snow peas, halved
- 1/4 cup chopped green onions (dark green parts only)
- Heat a large pot oven over medium-high heat, and add the oil. Toss the chicken in and add a dash of salt and pepper. Sear about 3 minutes per side, until nicely browned.
- Reduce the heat to medium, and add the carrots, red pepper, garlic, ginger, rice vinegar, broth, and water to the pot.
- Add the chicken back to the pot.
- Simmer (don’t boil) the soup over medium or medium-low for 40 minutes.
- Add the noodles to the pot and cook for 3-5 (check the package for how long they take).
- Add the snow peas and green onions and cook 2-4 minutes, until the snow peas have turned bright green. Season to taste with salt and pepper.