FAUX CHICKEN PHO CUP OF NOODLES RECIPE | EATINGWELL
Grating ginger and garlic with a microplane transforms them into a paste that easily mixes into the broth in this cup-of-noodles-inspired mason jar pho. Any cooked protein can be used instead of the chicken--think thinly sliced steak, shrimp or cubed tofu.
Provided by Sarah DiGregorio
Categories Healthy Pasta and Noodle Recipes
Total Time 25 minutes
Number Of Ingredients 16
Steps:
- Add 1 teaspoon bouillon paste, 1/2 teaspoon each ginger, garlic, hoisin and Sriracha, 1/4 teaspoon fish sauce, 1 star anise and one-third of the jalapeno slices to each of three 1 1/2-pint canning jars. Layer 1/2 cup mushrooms, 3 ounces chicken (about 3/4 cup) and 1/2 cup noodles into each jar. Top each with 1 tablespoon scallions, 1 lime wedge, 1/4 cup sprouts and 1 tablespoon each mint and basil. Cover and refrigerate for up to 3 days.
- To prepare each jar: Remove the bean sprouts and herbs (don't worry about getting every last bit out). Squeeze the lime into the jar (discard the wedge). Add 1 cup very hot water, cover and shake until the seasonings are dissolved. Uncover and microwave on High in 1-minute increments until steaming hot, 2 to 3 minutes. Let stand for a minute or two, then stir well. Discard the star anise. Return the bean sprouts and herbs to the jar before eating.
Nutrition Facts : Calories 394.9 calories, CarbohydrateContent 54.1 g, CholesterolContent 72.4 mg, FatContent 4.9 g, FiberContent 6 g, ProteinContent 33.6 g, SaturatedFatContent 1.4 g, SodiumContent 759.8 mg, SugarContent 5.4 g
CREAMY CHICKEN AND NOODLES RECIPE | ALLRECIPES
Love this recipe for chicken and noodles!
Provided by OMARILYN
Categories Main Dishes Pasta Chicken
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and transfer to a large serving bowl.
- Melt butter in a large pot over medium heat; cook and stir onion and garlic in the hot butter until onion is translucent, about 5 minutes. Place flour, milk, and half-and-half in a jar with a lid and shake until flour has smoothly mixed with milk and half-and-half. Pour mixture into skillet and whisk until smooth and thick, about 5 minutes.
- Gradually whisk chicken broth into sauce and bring to a simmer, whisking constantly. Stir cooked chicken and sour cream into sauce, season with salt and black pepper, and mix with cooked noodles to serve.
Nutrition Facts : Calories 829.3 calories, CarbohydrateContent 60 g, CholesterolContent 225.4 mg, FatContent 42.8 g, FiberContent 2.6 g, ProteinContent 48.8 g, SaturatedFatContent 18.9 g, SodiumContent 911.2 mg, SugarContent 3.8 g
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- Bring broth mixture to boiling. Add noodles; cook for 5 minutes (15 minutes if using frozen noodles). If desired, stir in frozen peas. In a screw-top jar combine milk and flour; cover and shake until smooth. Stir into noodle mixture. Cook and stir until thickened and bubbly. Stir in chopped chicken. Cook and stir for 1 to 2 minutes more or until mixture is heated through. Makes 6 servings.
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