I always say I hate springtime (because it’s generally Colorado’s snowiest season), but THIS WEEK. I finally get what all the fuss is about. I want to sing and skip and dance like I’m in a musical.
Sure the grass is still dead, there are zero leaves on the trees, and our backyard still has snow in the shady corner. But it’s been sunny and fresh and warm enough to wear sandals this week. Sandals!
I think that calls for eating some green things.
Leafy Green Noodle Bowl
- 1 T sesame oil
- 1 lb ground chicken
- 3 cloves garlic, chopped
- 1 T freshly ground ginger
- a good squirt of Sriracha
- 3 tablespoons soy sauce
- 4 C chicken stock
- 1 large bunch of rainbow chard, stems removed and leaves chopped
- 1 bunch green onions, trimmed and thinly sliced
- 8 to 10 ounces rice or egg noodles
- Lime wedges, for serving
In a large soup pot, heat the oil over medium high heat. Add the chicken and start breaking it up with a spoon. Then add the garlic, ginger, sriracha, and soy sauce.
Once the meat has browned, add the chicken stock.
Once the pot is boiling, add noodles and cook according to package directions. Then add the greens and scallions until greens are wilted. Serve with lime wedges.