Summer Noodle Bowl

With summer days lasting as long as our to-do list, it leaves us farmers hungry for quick, easy yet wholesome and delicious dinner ideas. One of our favorites is this simple noodle bowl. This week we made it with shredded chicken, but it can be prepared with just about anything you have in the kitchen.  A good broth is important, we make our bone broth from scratch but it can easily be substituted with a miso base. (Check our website this weekend for bone broth and shredded chicken recipes). Enjoy! 

8 C Bone broth/Stock (or water with 1-2 Tbsp of Miso)

1 Package Dried Chuka Soba noodles (or rice noodles) 

4 C TCG Pac Choi and Napa Cabbage Chopped

1 tsp Sesame oil 

Dash of Rice vinegar

Braggs/Soy sauce (to taste) 

Salt and Pepper (to taste)  

2 C Shredded Chicken (optional)

1 pinch toasted sesame seeds

Cook noodles separately, drain, rinse and cool.  Bring broth to a boil and season with oil, vinegar, soy, salt and pepper. Turn to a simmer and add chopped greens, cook for a few minutes and remove from heat. Serve hot, over cooked noodles and garnish with toasted sesame seeds.