Chicken and Squash Noodle Pho
October 10, 2024 • 0 comments
When soup season is coming up and you need some creativity, this recipe has you covered! We've only cooked this one once, but it was so good, it got added to our permanent recipe folder!
- Prep Time:
- Cook Time:
- Servings: 2
Ingredients
- (2 breasts, cut into strips, or 8-12oz of pulled chicken) Chicken strips, or pulled chicken
- (1 whole | roasted | forked into noodles) Spaghetti squash
- (2 3/4 oz) Pho-style broth, or chicken broth
- (1oz) Hoisin-style sauce
- (1 pepper | diced) Red bell pepper
- (1 whole | diced) Scallion
- (1 whole | zested | quartered) Lime
- (1/2 oz | roughly chopped) Roasted cashews
- (1/2 tsp) Ground ginger
- (1/2 tsp) Ground anise
- (1/2 tsp) Ground clove
- (to taste) Salt & pepper
- (2 Tbsp) Olive oil
Directions
- Pre-heat oven to 425, halve the spaghetti squash, remove seeds, drizzle the insides with olive oil, salt & pepper. Place squash cut sides down on a foil lined baking sheet. Roast 30-45 minutes until the flesh easily pulls with a fork.
- Dice the bell pepper, scallions, zest and quarter the lime, roughly chop cashews.
- Cut chicken into small, bite-sized pieces. Heat 1 ½ Tbsp of olive oil in a large pot over med-high heat. Add chicken to hot pot. Season with ginger, anise, and clove blend, salt & pepper. Cook 2-3 mins, stirring occasionally. Add bell pepper and about half of the scallion. Cook 2-3 minutes or until chicken begins to brown and veggies soften.
- Reduce heat on pot with chicken and veggies to medium-low. Add about 2 cups of what and pho-style broth. Squeeze juice from 1-2 lime wedges over pot. Season with salt & pepper. Simmer 2-5 mins or until chicken is fully cooked.
- Carefully separate squash strands from peel with a fork, tongs, and oven mitt.
- Divide squash noodles between bowls. Ladle chicken and veggie pho over squash. Drizzle with hoisin-style amino sauce to taste. Garnish with cashews, lime zest, and remaining scallion. Serve with remaining lime wedges.
