Ginger root

Laura asked me how to cut the ginger for the Asian soup. I found this website all about ginger http://steamykitchen.com/214-fresh-ginger-tips.html and then I decided to try a few of the techniques.

A vegetable peeler worked great for peeling the ginger and then making strips.


This slicer worked the best for grating the ginger and then I rolled it in plastic wrap.

After it was all rolled up I put it in a labelled plastic bag. When I want to use some, I can just cut or break it off.

Chicken with Noodles and Vegetables in Ginger Broth

We had movie night last night and saw My Sisters Keeper. The ending was way different than the book.
Before the movie we had an Asian dinner. We had a variety of appetizers (non-Asian), soup, and then everyone had to make their own Spring rolls.
This is the original soup recipe which was in my latest Weight Watchers booklet - Dec 13-19.

Chicken with Noodles and Vegetables in Ginger Broth
4 oz rice noodles
2 cups reduced sodium chicken broth
2 Tbsp reduced-sodium soy sauce
2 Tbsp honey
4 quarter-size slices peeled fresh ginger
3 star anise pods (I couldn't find this so didn't use)
4 (5 oz) skinless, boneless chicken breasts, thinly sliced
1 medium yellow squash, halved lengthwise and sliced
4 oz snow peas, trimmed and halved
2 Tbsp chopped fresh cilantro

Cook rice noddles according to package directions; drain.
Meanwhile, combine broth, soy sauce, honey, ginger, and star anise in large skillet; bring to a boil. Reduce heat, cover, and simmer 5 minutes. Add chicken; return to simmer. Simmer, covered, for 10 minutes. Add yellow squash and peas. Cook until chicken is cooked throught and vegetables are crisp-tender, 5 minutes longer. Remove and discard ginger and star anise. Divide noodles among 4 bowls. Top each with chicken breast and ¼ of stock mixture. Top with cilantro. (Oops - I forgot the cilantro),

Prep: 15 min
Cook: 25 min
Serves 4
7 points per serving