Asian Chicken Noodle Bowl In Dashi Broth Food

SAIMIN

Steps:

• Make the broth. Bring the chicken broth to a boil, then add in the dashi powder, soy sauce, and ginger. Simmer the broth for 15-30 minutes.
• Boil the saimin noodles according to package instructions. Drain and divide between two bowls.
• Pour the broth over the noodles. Add the toppings.
• Eat hot and enjoy!

THAI NOODLE BOWL WITH CHICKEN

Steps:

• Heat the peanut oil in a large pot or Dutch oven over medium-high heat. Add the fresh ginger and all but 1/4 cup of the red onion and cook, stirring occasionally, until just tender, about 5 minutes. Add the ground chicken, turmeric, chili-garlic sauce and 1 teaspoon salt; cook, breaking up the meat, until cooked through, about 5 minutes. Add 1 cup water, the chicken broth and mustard greens (the pot will be very full, but the greens will wilt quickly). Bring to a boil, then reduce to a simmer and cook until the broth has reduced slightly and the greens are tender, about 5 minutes. Season with salt.
• Meanwhile, bring a large pot of water to a boil; remove from the heat and add the vermicelli noodles, stirring to separate them. Let the noodles soak until tender, 2 to 4 minutes. Drain, run under cold water and shake dry. Use kitchen shears to cut the noodles into smaller pieces.
• Divide the pickled ginger, noodles and chicken-broth mixture among bowls. Top with peanuts, cilantro and the reserved red onion; season with salt.

NOODLE BROTH WITH THAI FLAVOURS

Steps:

• Bring the stock to a simmer in a large pan. Add the lemongrass, lime leaf or zest, ginger, fish sauce and as much chilli as you like. Simmer for 20 mins. Add the cabbage and simmer for another 30 mins until it is very soft. Add the carrots and beans, and simmer for 3 mins. Top up with more boiling water if necessary.
• Put the rice noodles in a bowl and pour over the boiling broth. Serve with a wedge of lime to squeeze over.