Pesto Grilled Ciabatta
Yeilds 1 loaf
Ingredients:
- 1 loaf ciabatta bread
- 1 cup pesto
- 16 oz. mozzarella cheese
- 1/2 cup tomatoes
- olive oil
- salt and pepper, to taste
Instructions
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Using a 6-8 qt. stock pot, bring stock to a boil and add the star anise.
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Turn down the heat and simmer until ready to make your noodle bowl.
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In another 6-8 qt. stock pot, bring salted water to a boil to cook the udon noodles. Cook until tender.
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Slice the cooked chicken in thin strips and place in a medium size bowl. Add the cornstarch and the baking soda and mix well. Allow to rest for 30 minutes before sautéing. This will make the chicken very tender.
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In a small sauté pan or wok, add oil and allow the oil to get very hot, just as it starts to smoke. Carefully add the chicken, stir-fry until fully cooked.
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To assemble the noodle bowl, place a small amount of cooked noodles to the bowl. Add cooked chicken and vegetables. Slowly pour in the hot stock in the bowl.
Optionally, add:
- 2 tbsp. soy sauce
- 3 baby bok choy
- 8 fried eggs (laid on top)
- toasted soy nuts