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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Zucchini Noodle Faux Pho

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Zucchini Noodle Faux Pho Empty Zucchini Noodle Faux Pho

    Post by Lobo Sun 31 Jan 2016, 3:35 pm

    Zucchini Noodle Faux Pho Img51l
    Zucchini Noodle Faux Pho
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    Prep Time: 20 minutes
    Cook Time: 35 minutes
    Servings: 4
    Tender zucchini is among the easiest of vegetables to spiralize, transforming into a pile of curly noodles when you run them through the tool's fine grates. In this recipe, the noodles contribute fresh flavor and lots of nutrients to a hearty soup that is inspired by pho, a traditional Vietnamese noodle soup.






    • 986

    Ingredients:


    • 2 Tbs. olive oil
    • 1 onion, minced
    • 2 tsp. minced garlic
    • 8 oz. (250 g) shiitake mushrooms, stemmed and thinly sliced
    • 1 star anise
    • 1/4 tsp. ground cinnamon
    • Pinch of red pepper flakes
    • 2 bone-in, skin-on chicken breasts, about 1 1/2 lb. (750 kg) total
    • 6 cups (48 fl. oz./1.5 l) chicken broth
    • 1/2-inch (12-mm) piece fresh ginger, sliced into coins
    • Pinch of salt
    • 2 tsp. fish sauce
    • 1 lb. (500 g) zucchini, trimmed and run through the fine grates of a spiralizer
    • Your choice of sliced green onions, sliced jalapeño chile, fresh mint leaves and lime
       wedges for serving

    Directions:

    In a large pot over medium-high heat, warm the olive oil. Add the onion and cook, stirring occasionally, until the onions are translucent, about 3 minutes. Add the garlic and mushrooms and continue cooking until the mushrooms soften, about 3 minutes. Add the star anise, cinnamon and red pepper flakes and cook for 30 seconds more. Add the chicken, chicken broth, ginger and salt. Bring the mixture to a boil, then reduce to a simmer. Cook until the chicken is cooked through, about 25 minutes.

    Using tongs, remove the chicken breasts from the liquid and transfer to a plate. Let cool slightly, then carefully remove the skin from the chicken and discard. Remove the meat from the bones and tear into bite-size pieces.

    Add the shredded chicken, fish sauce and zucchini noodles to the pot and stir to combine. Serve immediately with your choice of green onions, jalapeño chile, mint leaves and lime wedges alongside. Serves 4.

    Williams-Sonoma Test Kitchen
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