Diy Chicken And Dill Instant Noodles Recipe
- 4 tablespoons (60ml) high-quality chicken base, such as
- 1 cup frozen peas
- 1 small onion, thinly sliced
- 12 ounces (340g) shredded chicken meat from 1 rotisserie chicken
- 4 small nests rice noodles or precooked ramen or Italian pasta (see note)
- Kosher salt and freshly ground black pepper
- 1/2 cup minced fresh dill leaves
- Divide chicken base, peas, onion, chicken, and noodles evenly between 4 resealable glass jars. Season lightly with salt and pepper. Divide dill between 4 small zipper-lock bags and seal bags, squeezing out all of the air. Tuck bags into jars and seal. Refrigerate for up to 4 days.
- When ready to serve, remove dill packet and add boiling water to the top of the jar. Seal jar and let sit 2 minutes. Open jar, stir in dill, and serve.
chicken base, frozen peas, onion, chicken meat, rice noodles, kosher salt, dill
Taken from www.seriouseats.com/recipes/2014/09/diy-chicken-dill-instant-noodle-recipe.html (may not work)