Liu Shaokuns Spicy Buckwheat Noodles With Chicken Food
BUCKWHEAT NOODLE AND CHICKEN SOUP
Provided by Molly O'Neill
Categories lunch, weekday, soups and stews, main course
Time 20m
Yield Four servings
Number Of Ingredients 8
Steps:
- Place the water and lemon slices in a small saucepan and bring to a simmer. Add the chicken breasts, cover and simmer until cooked through, about 8 minutes. Remove the chicken from the liquid and cut into thin strips. Season with 1/4 teaspoon of the salt and pepper to taste.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add the noodles and cook until al dente, about 5 minutes. Drain the noodles, rinse and drain again.
- Place the chicken broth in a saucepan and bring to a simmer. Season with the remaining 2 teaspoons salt. Mound the noodles in the center of 4 soup plates. Top with the chicken and sprinkle with scallions. Ladle the broth around the noodles and serve immediately.
Nutrition Facts : @context http, Calories 360, UnsaturatedFat 3 grams, Carbohydrate 55 grams, Fat 5 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 1 gram, Sodium 1056 milligrams, Sugar 5 grams, TransFat 0 grams
STIR-FRIED VEGETABLES AND CHICKEN WITH BUCKWHEAT NOODLES
This recipe was adapted from "Clean: The Revolutionary Program to Restore the Body's Natural Ability to Heal Itself" (HarperOne, 2009). This stir-fried vegetables and chicken with buckwheat noodles makes two servings-you can share with a friend, keep one portion for the next day, or halve the recipe.
Provided by Martha Stewart
Categories Chicken Breast Recipes
Number Of Ingredients 14
Steps:
- In a large pot, boil 6 cups of water; add the salt.
- Add the noodles, reduce heat slightly, and boil for about 3 minutes or until tender.
- Place noodles in a colander and rinse thoroughly in cold water.
- Drain water completely, toss lightly in the sesame oil, and set aside.
- For the stir-fry, heat a heavy skillet and add oil.
- Keep on a high heat and add garlic and ginger for one minute, stir with a wooden spoon.
- Add the rest of the vegetables a little at a time to keep heat up, except the snap peas.
- Toss, flip, or just use a wooden spoon to coat vegetables and prevent scorching.
- Add the nama shoyu (or tamari) and 2 tablespoons water.
- Finally, add the snap peas for 1 minute.
- Toss in a bowl with the noodles and serve.
- Garnish with fresh cilantro, and serve chicken breasts on the side.
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