Lemon Chive Noodles

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This light and delicious pasta will leave you with a full stomach and a smile on your face. This recipe brings us back to our college days of eating ramen noodles way too often for dinner. Those “perfect for a college budget” noodles have grown up and taken on a ton of zesty flavor. And this recipe is way better for you than ramen!

Ingredients:Lemon Chive Noodles

  • 1 lbs fettuccine
  • 2 cups chicken stock
  • olive oil
  • 2 lemons, zested and sliced
  • 1/2 cup soy sauce
  • red pepper flakes, just a pinch
  • 1 bunch chives, chopped diagonally into 1-inch pieces
  • kosher salt and fresh ground black pepper


Bring a large pot of salted water to a boil, add the pasta. Cook until the pasta is al dente. Drain, drizzle with olive oil and set aside.

In a small pot add stock, sliced lemon, red pepper flakes and soy sauce. Allow the stock to come to a simmer and reduce over medium-high heat, about 7 to 8 minutes. Pour reduced stock over the cooked pasta. Toss to combine and allow the pasta to set and absorb the flavor (1 to 2 minutes). Add in zest and chives, toss to combine and serve warm.

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