Chicken Cacciatore
Noodle Soup with Tofu
| By : |
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
1 serving
|
Ingredients
- 2 tsp sesame oil
- 1 clove garlic minced
- 1/2 tsp Chinese five-spice
- 1 cup hot water
- 1/2 tsp chicken base
- 1 1/2 ounces instant rice noodles
- 1 cup sugar snap peass
- 1 cup bean sprouts
- 1/2 cup tofu cubes
- 1/4 cup scallions chopped
- sriracha optional
Ingredients
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Instructions
- Turn the Instant Pot® on. Choose the Sauté program and the Less setting. Once it has come up to temperature, add the sesame oil.
- Add the garlic and Chinese five-spice and cook for 1 minute. Add water and chicken base. Change the setting to More and bring to a boil.
- Add the rice noodles. Turn off the Instant Pot®, close the lid, and let it stand for 3 minutes, or until the noodles are ready.
- Remove the noodles and place in a bowl. Add the sugar snap peas, beansprouts, and tofu to the bowl, pour the broth over.
- Garnish with scallions and Sriracha, if desired.
Patricia Gilroy BA BSc mNTOI is a Nutritional Therapist practicing in Dublin, Ireland. She sees clients seeking nutritional support for specific issues as well as those wishing to improve their overall health and wellbeing.
Patricia designs tailor made individualised meal plans to address a range of issues including weight management, digestive health, autoimmune conditions , cardiovascular health, hormonal imbalance and pre and post-partum issues. She believes in educating clients, empowering them with the knowledge to take control of their nutritional needs.
Patricia holds a Bachelor of Science in Nutritional Therapy from The University of West London
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