It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Big Bowl Noodle Soup, Sichuan Style
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serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
Chicken
1 tablespoon soy sauce
1 teaspoon ginger, grated
1 teaspoon Asian chili sauce
1 teaspoon sesame oil
3 boneless, skinless chicken breast halves
salt
freshly ground black pepper
Soup
8 ounces fresh chow mein noodles
8 cups chicken stock
1 tablespoon soy sauce
1/2 teaspoon Asian chili sauce
1 teaspoon ginger, grated
1/2 cup snow peas
4 shiitake mushrooms, stems removed, sliced
2 cups baby spinach leaves
3 green onions, chopped
1/4 cup coriander leaves, torn
1/2 teaspoon sesame oil, optional
directions
Combine soy sauce, ginger, Asian chili sauce and sesame oil. Brush over chicken breasts. Season with salt and pepper. Marinate for 30 minutes.
Grill breasts 5 minutes per side in a grill pan or on a grill, or until juices are clear. Slice into 1/2-inch strips.
For Soup: Bring a large pot of water to boil and add noodles. Cook 2 to 3 minutes or until soft. Drain and reserve.
Heat stock in large soup pot on medium heat. Mix in soy sauce, chili sauce and ginger and simmer for 5 minutes.
Add snow peas and mushrooms and simmer another 5 minutes. Add spinach and simmer until just wilted. Stir in green onions and coriander leaves. Taste for seasoning adding salt, pepper or more soy sauce if desired.
Divide noodles among individual bowls. Divide chicken among bowls. Pour over soup and vegetables. Drizzle with sesame oil, if desired.
added by
chefdave
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
September 11, 2012
This is an aromatic, tasty soup. Simple to prepare. I toss in extra garden greens, tofu, leftover veggies of every kind. One of my favorites.