ASIAN CHICKEN NOODLE SOUP

Doctor Yum

1 tablespoon oil (Coconut prefered)
1 tablespooon sesame oil1 onion, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 inch ginger (peeled and cut into thin slices)
2 dashes cayenne pepper (add more to taste)
⅛ teaspoon red pepper flakes
48 ounces chicken broth
1 cup crushed tomatoes, with juices
1¼ pounds chicken thighs, cut into 1 inch or smaller cubes (boneless, skinless)
3 tablespoons fish sauce
1 cup cilantro, roughly chopped (plus extra for garnish)
½ pounds udon noodles (can substitute spaghetti, gluten-free or egg-free thin noodles)
salt (to taste)
3 cups baby bok choy (or spinach, bok choy, kale)1 lime, cut into wedges for garnish
sriracha (to taste)
METHOD
In a large soup pot, heat both oils at medium heat. Add onion, celery, garlic, ginger, cayenne pepper, and red pepper flakes and cook for 5 minutes, stirring occasionally. Add the broth, crushed tomatoes, chicken, and fish sauce, cilantro. Bring to a boil. Simmer for 15 minutes. Add noodles and cook for an additional 4 minutes, or for the cooking time recommended on the package of noodles you are using. Add salt to taste. Add bok choy and cook another 1-2 minutes until soft. Serve with chopped cilantro, lime wedge, and Sriracha for extra heat.

Pad Thai

1 pkg (6.75 oz)  of rice noodles/sticks
1 chopped onion
1 chicken breast
3 scrambled eggs
1 c slivered carrots
1c sliced cabbage
2-3 T Pad Thai paste (Thai kitchen brand)
optional- add 3 T fish sauce or 1/2 can of coconut milk
2 limes or lemons
mung bean sprouts
cilantro

In a bowl, Soak the rice noodles in hot water for 20min to soften.
Saute onion and chicken breast, push to side of pan.  Cook the eggs on the other side of the pan.
Then add carrots, cabbage and thai paste. Let cook for 15-20 min. Add the fish sauce or coconut milk

Before you serve-  add sprouts, lime/lemon, and cilantro.  To help the juice come out of the lime- 1. either juice the lime or 2. roll and lightly squish the whole lime before you cut it. After lime is a little squishy, cut it into 4 sections, then  squeeze over each serving dish of pad thai.

Noodle salad Runners high and peanut sauce

Noodle salad - salad similar to Aisan Noodle Salad
1 T salt
1 head shredded or diced broccoli
1 pkg (8-10oz) soba noodles or whole wheat noodles or brown rice
1 T toasted sesame oil (or olive or coconut oil)
1 T soy sauce
1 sliced red or yellow bell pepper
1/2c chopped cilantro leaves
4-5 sliced scallions
2 large shredded/sliced carrots
1/2 head of sliced red cabbage
1/2c chopped peanuts or any nut

Bring 1 large pot of water to boil add salt, add broccoli and cabbage for 2 min.  Remove veggies and submerge in ice cold water to stop them cooking. Set aside. Same pot of water cook the noodles. After cooked, Toss noodles with oil and soy sauce.

Arrange all veggies in a separate bowl

Peanut Sauce
1 T coconut oil
1 diced yellow onion
1/2t salt
3 cloves garlic
1 can (13oz) coconut milk
1/2c peanut butter
1 T soy sauce
1T coconut sugar or honey, or sugar
1/2-1 red pepper flakes
1 T lime juice
1/4c chopped peanuts

In saucepan heat oil up, then add onion and salt about 5 min. Add garlic and stir for 1 min
Add coconut milk, peanut butter, soy sauce, sugar and red pepper flakes. Bring to simmer and stir occasionally, keep uncovered. Using an immersion blender or regular blender to blend till smooth.
To serve- fill bowl with noodles, layer with the salad ingredients, then top with peanut sauce.