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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