Noodles in Spicy Lemon Grass Broth
Noodles in Spicy Lemon Grass Broth requires around 45 minutes from start to finish. This dairy free recipe serves 3. One portion of this dish contains approximately 17g of protein, 3g of fat, and a total of 539 calories. Head to the store and pick up peppercorns, vegetable broth, ginger, and a few other things to make it today. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert. 1 person found this recipe to be scrumptious and satisfying. It works well as a pricey main course.
Rinse lemon grass; cut off and discard tough tops and root ends. Peel off and discard coarse outer layers, then crush the tender inner part with the flat side of a large knife. Coarsely chop 1/4 cup cilantro leaves, reserving stems (save extra leaves for other uses).
In a 4- to 6-quart pan, combine broth, crushed lemon grass, cilantro stems, 1/4 cup green onions, ginger, chilies, garlic, and peppercorns. Bring to a simmer over high heat; cover, reduce heat to maintain a simmer, and cook 30 minutes.
Pour through a strainer over a large bowl; discard solids.
Meanwhile, in another 4- to 6-quart pan over high heat, bring about 3 quarts water to a boil.
Add noodles and cook, stirring occasionally, until tender to bite, 2 to 3 minutes.
Divide noodles between two large soup bowls and ladle broth over noodles.
Sprinkle with chopped cilantro and remaining 1/4 cup green onions.