Here’s a great way to get a takeout-like Thai soup, using leftover pulled pork.
Start by adding pork to a sauce pan over medium; cook meat until it’s warm but don’t let it over cook. Add a quart of broth and bring to a simmer. Add noodles, fish sauce, basil and mint; cook until desired consistency. Enjoy!
In the early days of Dinner with David, I spent a fair number of nights boiling chicken to make enough shredded, juicy meat for several dinners. Nutritious and satisfying, it was about as exciting as, well, boiled chicken.
So, with a generous bunch of green onions in the fridge, and inspiration from Pinterest, I took some liberties with two nights of leftovers.
Soba Noodles Cooked in Chicken Broth, with Peas and Green Onions
Simply boil leftover broth along with two cups of water. Add 1 tbsp each of soy sauce and fish sauce, and green onions. Add soba noodles and cook until nearly tender; then add leftover chicken and frozen peas, and stir until peas are cooked through.
Shredded Chicken with Spanish Rice, Topped with Green Onions
This attempt was a little more dicy. Inspired by Pinterest, I decided to give the ol’ rice cooker a try at making Spanish rice. Add one can of diced tomatoes (I used tomato sauce), 1 1/2 cups water, 1 1/2 cups of rice and 2 tbsp of taco seasoning to the rice cooker. Be prepared to force your rice cooker’s handle to stay in the on position like I did (mine wanted to stop a couple of minutes in). But, unlike me, don’t let it cook so long it chars the bottom of the pot. 🙂 Serve with leftover chicken, broth and green onions.