This new Recipe Series is brought to you by community news service COLlive.com and Kettle & Cord, the home essentials store in Crown Heights.
Shabbos leftovers don’t have to the most dreaded dinner of the week. This Asian Noodle Bowl recipe takes your leftover soup, chicken and salad veggies and turns them into a delicious, steaming, umami-infused dish.
Watch below as Gitty Rapoport, celebrity chef and the face of Kettle & Cord’s kitchen, demonstrates her Asian Noodle Bowl recipe.
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You will need:
6 cups chicken soup
3 tbsp soy sauce
2 tbsp vegan Worcestershire sauce
2 tbsp sesame oil
3 cloves garlic (peeled)
1 piece ginger ½ inch
½ pkg brown rice noodles/ sobu noodles 1 cup shitake mushrooms (sliced)
1 cup sugar snap peas (sliced in ½)
3 scallions (sliced)
2 mini bok choy
2 carrots (julienned in ½)
2 cups cooked shredded chicken
1 cup shredded purple cabbage
• Strain out all vegetables and chicken from your soup trying to get your broth as clear as possible. Place the garlic and ginger in a cheesecloth. Add it to the soup with the sliced mushrooms.
• Add the soy sauce, Worcestershire sauce, and sesame oil. Cook on a medium flame for 10 minutes. Meanwhile cook noodles according to package, drain, and rinse with cold water.
• In a wide mouthed bowl, place some noodles on the bottom and add the shredded chicken. Arrange the vegetables you want around the chicken and pour the broth over all of it. Let sit for 3-5 minutes so the other vegetables can soften a bit.