Leftover Noodles? Let's Make Noodle Soup!

Just like rice, I always make extra pasta and freeze it.  It's great to have on hand for super quick meals.  I made up this soup recipe last night and it was excellent.  Simple, light, quick, awesome!  Also great for using up leftover meat.  I make my own chicken broth and freeze it in 1 cup, 2 cup, 4 cup and 6 cup portions.  You can use store bought broth if you like, just be sure to get the reduced sodium kind!  You can also use any variety of veggies.  Cabbage, mushrooms, green beans, peas, frozen mixed, etc. 

Seems like a light meal but I promise you you'll be full!

Asian Noodle Soup
Serves 4

Ingredients:

• 2 -3 cups cooked whole wheat spaghetti, fettuccine or linguine
• 6 cups chicken broth
• 2 tbsp soy sauce
• 2 tbsp hoisen sauce
• 1 tbsp sesame oil
• 1 tbsp lime juice
• 1 tbsp grated ginger
• 2 carrots, sliced thinly diagonally
• 2 cups broccoli, cut into thin stalks
• 2 green onions sliced on the diagonal
• 2 eggs, beaten
• 2 cups sliced cooked pork (I used leftover roast, you can thinly slice pork, chicken or beef from raw if you don't have leftovers)

Instructions:

1. Heat the broth, soy sauce, hoisen sauce, sesame oil, lime juice and ginger in a large soup pot until it comes to a boil.  Simmer for 5-10 minutes.
2. Add in the carrots, broccoli and green onions, simmer until the veggies are tender.
3. If using raw meat add now and simmer until cooked.
4. Add eggs and stir until cooked
5. If using cooked meat add now and heat through
6. Place 1/2 cup noodles in each bowl, top with 1-1 1/2 cup of the broth veggie mix.

Enjoy!  If you have leftovers, store the noodles and the broth veggie meat mix separately and heat them separately so the noodles don't get soggy.