(The ad below will not display on your printed page)
Faux Chicken Pho Cup of Noodles
“Grating ginger and garlic with a microplane transforms them into a paste that easily mixes into the broth in this cup-of-noodles-inspired mason jar pho. Any cooked protein can be used instead of the chicken—think thinly sliced steak, shrimp or cubed tofu.”
3 teaspoons reduced-sodium chicken bouillon paste (see Tip)
1½ teaspoons grated fresh ginger
1½ teaspoons hoisin sauce
1½ teaspoons Sriracha
¾ teaspoon fish sauce
3 whole star anise
½ jalapeño pepper, seeded (if desired) and thinly sliced
1Add 1 teaspoon bouillon paste, ½ teaspoon each ginger, garlic, hoisin and Sriracha, ¼ teaspoon fish sauce, 1 star anise and one-third of the jalapeno slices to each of three 1½-pint canning jars. Layer ½ cup mushrooms, 3 ounces chicken (about ¾ cup) and ½ cup noodles into each jar. Top each with 1 tablespoon scallions, 1 lime wedge, ¼ cup sprouts and 1 tablespoon each mint and basil. Cover and refrigerate for up to 3 days.
2To prepare each jar: Remove the bean sprouts and herbs (don't worry about getting every last bit out). Squeeze the lime into the jar (discard the wedge). Add 1 cup very hot water, cover and shake until the seasonings are dissolved. Uncover and microwave on High in 1-minute increments until steaming hot, 2 to 3 minutes. Let stand for a minute or two, then stir well. Discard the star anise. Return the bean sprouts and herbs to the jar before eating.
To make ahead: Prepare through Step 1. Refrigerate covered jars for up to 3 days.
Equipment: Three 1½-pint wide-mouth canning jars
Tips: Great for flavoring soups, stews and sauces, bouillon paste has a spoonable consistency that makes it easy to portion just the amount you need. To keep sodium in check, opt for reduced-sodim offerings. For 1½ cups cooked noodles, start with 3 to 4 oz. dry.
Boil the noodles about 1 minute less than the package directions so they are slightly underdone. Drain and rinse well with cold water before assembling in jars.