Categories: Pasta- Pasta Sauce- Pizza- Noodles

Ingredients

• 6 cups chicken broth
• 4 skinned and boned chicken thighs (about 1 lb.)
• 1/3 cup sliced fresh ginger
• 2 garlic cloves, sliced
• 1/8 tsp. Chinese five spice
• 1 (9.5 oz.) pkg. soba noodles or 8 oz. angel hair pasta
• 1 Tbsp. soy sauce
• 2 to 3 Tbsp. fresh lime juice
• Topping: thinly sliced sugar snap peas, fresh cilantro and mint leaves, thinly sliced green onions, thinly sliced red chile peppers

Directions

1. Bring first 5 ingredients to a boil in a 3 quart saucepan over medium heat. Cover, reduce heat to low, and simmer 6 to 8 minutes or until chicken is done. Remove chicken, garlic, and ginger with a slotted spoon, reserving broth in saucepan. Discard garlic and ginger. Let chicken cool slightly (10 to 15 minutes); shred chicken.
2. Return broth to a boil over medium heat. Add noodles and soy sauce; cook, stirring to separate noodles, 4 to 5 minutes or until just softened. Remove noodles from broth using tongs, and divide among 6 bowls. Place chicken and desired toppings on noodles. Return broth to a boil over medium heat; remove from heat, and stir in lime juice. Divide broth among bowls.

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