Noodle Bowls


  • Chopped fresh cilantro and/or chives, for garnish, optional
  • 1 (10-ounce) package shiitake mushrooms, about 24 mushrooms, coarsely chopped
  • ½ pound pea pods (snow peas) cut in half on an angle
  • ½ head bok choy, trimmed and shredded
  • 2 cups shredded carrots, available in pouches in produce department
  • 8 scallions, cut into bite size pieces on an angle
  • 1 ½ pounds chicken tenders, cut into bite size chunks or, chicken breast cut for stir-fry
  • + 2 more ingredients
    • 1 ½ pounds fresh linguini, available in dairy aisle
    • 3 quarts packaged or canned vegetable stock or chicken broth

1. Heat 3 quarts of vegetable stock or chicken broth to a boil in a soup pot. In a separate pot, cook linguini according to package directions and drain.

View full recipe at SpringPad


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