A trip to the Asian market, a blast of arctic air, a deep need for some comfort food...without any one of those things, this recipe may not have existed. As I headed into work this morning, leftovers in tow, I was terribly grateful for the perfect storm that created this recipe.
*Note: If you don't have an Asian seasoning on hand, mix 1.5 tsp. of garlic powder, onion powder, and black pepper with 0.5 tsp. of crushed red pepper and ground ginger. —Stephanie
Thai basil (or other variety, if necessary), chiffonaded
cilantro, roughly chopped
black sesame seeds
sriracha or other Asian style hot sauce
In a large pot, combine broth, Asian seasoning, and red onion. Heat until boiling.
Separate whites and greens of green onions. Slice greens into 1-2 inch pieces. Finely slice whites. Add both whites and greens with buckwheat noodles into the pan. Cook according to package directions, but reduce cooking time by 2 minutes.
Add remaining vegetables and chicken to pot. Cook 2-4 minutes, until vegetables are slightly cooked but retain some texture and all ingredients are heated through.
Serve with 1 lime wedge per bowl and optional garnishes.