Fake Chicken Pho

Fake Chicken Pho

adapted from Rachael Ray in Season

Since moving to Philadelphia, one of my son's favorite food is Pho. Traditional Vietnamese Pho takes hours to make. This can be made in about 30 minutes. 

The carbs are also reduced by replacing half of the traditional rice noodles with spiralized zucchini.

Makes 4 servings                                                    6 WW Blue points / serving

8 oz. thin, flat rice noodles

2 large poached chicken breasts, leftover cooked chicken or rotisserie chicken, thinly sliced

1 inch cinnamon stick

3 star anise pods

1/8 tsp. rounded ground cardamom

2 quarts homemade chicken stock or canned broth

2 inch piece of ginger, peeled and cut into matchstick size pieces

1 bunch of scallions, trimmed and sliced on a bias

2 Tbsp. soy sauce

Hoisin sauce or Sriracha (optional) for drizzling

Thinly sliced jalapenos, julienned basil, cilantro leaves and bean sprouts for garnish

1. In a large bowl, soak the noodles in warm water until pliable, 15-20 minutes.
2. Drain and rinse under cold water; Drain well; Return to the bowl.
3. In a large pot, toast the spices, stirring frequently until aromatic, about 2 minutes.
4. Add the stock, ginger and garlic; Bring to a boil; Cook until the stock is infused, about 5 minutes.
5. Strain the broth into the bowl with the noodles. Discard the solids.
6. Return the broth and noodles to the pot; Add the zucchini, scallions and soy sauce; Simmer until scallions wilt and the zucchini is cooked, about 2 - 3 minutes.
7. Use tongs to divide the noodles and zoodles among bowl. Top with chicken.
8. Divide the broth among the bowls.
9. Serve allowing individuals to garnish their plates and add hoisin sauce and /or sriracha as desired.

Enjoy!

Asian Inspired Vegetable Soup

Asian Inspired Vegetable Soup

adapted from WW.com 

This vegetable soup can be made with any Asian style vegetables you have in your refrigerator. Mix and match with what you have available.

You can also add some cooked shrimp or chicken to turn this from a side dish to a hearty meal.

Makes 3 servings                                0 WW Blue points / serving

1/2 cup bok choy, chopped

1/2 cups Chinese cabbage, chopped

1 clove garlic, minced

1 Tbsp. minced ginger

1/4 c. sliced mushrooms

1/2 c. sliced scallions

1/4 cup canned chopped water chestnuts

1 tiny bell pepper, julienned

Pinch red pepper flakes

3 c. homemade chicken stock or canned broth

1/2 tsp. dried cilantro

1/4 c. bean sprouts, canned or fresh

1/2 cup snap peas, cut in half or thirds depending on their size

1 1/2 tsp. soy sauce or more to taste

1. Place the ingredients except the bean sprouts and snap peas in a stock pot.
2. Bring to a boil and  reduce to simmer and cook 6 minutes.
3. Add the bean sprouts and snap peas and cook an addition 4 minutes.
4. Add soy sauce and serve.

Enjoy!

Pickled Bean Sprouts - Who Knew They Would Be So Good !!!

I love bean sprouts in Asian food, especially at Hibachi restaurants. When I buy the bags for a recipe I can not use all of the before they spoil. Dua Gia, as it is known in Vietnamese extends the life of the sprouts and was a is with both of the boys. I add them to salads and sandwiches to add a sweet tang. This was adapted from a recipe that I have had not some time but do not have a reference and I can not find it on the internet. the original recipe suggested serving it with fish, chicken wings or pork stew.

Pickled Bean Sprouts

1 small bag of bean sprouts
2 scallions, cut into 2 inch lengths
1 carrot, peeled and shredded
1 tablespoon kosher salt
3/4 cup vinegar
4 teaspoons sugar substitute
1 cup water

Combine the bean sprouts, onions and carrot in a bowl and set aside. 

Bring the salt, vinegar, sugar and water to boil. Pour the mixture into a plastic container with a lid and refrigerate until room temperature. Alternatively, let sit i the pan off of the heat until cooled.

Pour the vinegar mixture over the vegetables mixture and stir to combine well. Let marinate for at least 1 hour. Drain before serving.