Asian Chicken Noodle Soup

adapted from: http://www.foodnetwork.com/recipes/kathleen-daelemans/asian-chicken-noodle-soup-recipe/index.html Total Time: 22 min Prep: 15 min Cook: 7 min Yield: 8 servings


Un soupçon de (1-2 c à thé)
    aged Italian vinegar (1tsp) + agave nectar (2tsp) ---  ( to replace soy sauce)
    garlic powder (less than 1 tsp) or 1 clove garlic, minced
    1 teaspoon sesame oil
    0.5 tsp tablespoons minced fresh ginger or jarred
    1 tsp rice vinegar
    chicken broth
    Canola oil
    boneless, skinless grilled chicken breast, cut crosswise into thin strips
    4 cups chopped Chinese vegetables (Baby bok choy, celery, onion) or Napa cabbage
    (if not for Lucas: 1/2 teaspoon Vietnamese chile paste and
    1/2 cup chopped fresh cilantro leaves and
    6 scallions, thinly sliced on the bias)

1 (5-ounce) package rice noodles or chow mein noodles, prepared according to packing directions


Heat oil - add onions until transparent: Low heat
Add chicken broth and all other ingredients, except chicken - Let simmer 5 -10 minutes
Add chicken to heat up in soup.
Pour over prepared Chinese noodles. (Garnish with cilantro and scallions.)


vegan Mac Un-Cheese

trying this recipe from:

1 lb pasta
2 cups vanilla-flavored soymilk or rice milk
2 tablespoons soy margarine
2 tablespoons vegan mayonnaise (such as vegenaise or nayonaise) (optional)
1 cup nutritional yeast
1 teaspoon turmeric
1/4 teaspoon ground sage
1 teaspoon salt
3/4 teaspoon ground pepper
1/2 teaspoon garlic powder
Cook pasta and drain. In a large bowl, combine pasta and all other ingredients. Mix thoroughly and enjoy. For variety, mix in one cup of steamed vegetables, such as broccoli or peas. Vegan Mayo is optional, but recommended for creamier meal. Notes: clumpy, warmed it up in microwave. still seems very runny, added 1tsp egg replacer (would've used cornstarch if I could find some)