Servings:
Serves 4 as a main course Servings
Ingredients
- 3 can (14 1/2 ounces each) low-sodium chicken broth
- 1 tablespoon grated peeled fresh ginger
- 1 tablespoon garlic clove, cut into slivers
- 1/4 tablespoon to 1/2 teaspoon crushed red-pepper flakes
- 2 cup water
- 4 ounce soba noodles
- 2 ounce boneless, skinless chicken breast halves (6 to 8 ounces each), thinly sliced crosswise
- 1 ounce red bell pepper, ribs and seeds removed, cut into 1- inch strips
- 6 ounce snow peas, stem ends and any strings removed, sliced diagonally into 1/2-inch pieces
- 1 ounce to 2 tablespoons fresh lime juice (from 2 to 3 limes)
- 2 ounce scallions, trimmed and thinly sliced
Preparation
Baking Directions:
1.In a large pot, bring chicken broth, ginger, garlic, red- pepper flakes and the water to a boil over high heat.
Add noodles, and reduce heat to a simmer; cook until noodles are just tender, 6 to 8 minutes.
2.Add chicken, bell pepper and snow peas; cook until chicken is opaque throughout, about 1 minute.
Add lime juice and scallions, and season with salt.
To serve, use tongs to divide noodles among four bowls, then ladle the soup mixture over each.
