Ginger Vegetable Chicken Noodle Bowl

Submitted by ratherbeswimmin

"Rachael Ray"

 

• Ready In: 45mins
• Ingredients: 13
• Serves: 4

ingredients

• 29.58 ml vegetable oil
• 453.59 g boneless skinless chicken tenders, cut into bite-size pieces (may use chicken thighs)
• 4 garlic cloves, minced
• 1 piece ginger, peeled and cut into thin matchsticks (2-inch piece of ginger, may grate instead of cut into matchsticks)
• 236.59 ml shredded carrot
• salt
• fresh ground black pepper
• 9.85 ml ground cumin
• 9.85 ml Chinese five spice powder
• 1419.54 ml chicken stock
• 226.79 g vermicelli
• 4 scallions, cut into 2 1/2 inch lengths then cut into matchsticks
• 473.18 ml fresh crisp bean sprouts

directions

1. Heat a medium sized pot over med-high heat; add in vegetable oil, then add in the chicken; cook until lightly browned, about 3 minutes.
2. Add in the garlic and ginger, stir; add in the carrots; season with salt and pepper; add in the cumin and five-spice powder.
3. Add in the stock and bring soup to a boil.
4. Add in the vermicelli and decrease heat to a simmer; cook for 3 minutes.
5. Add in the scallions and bean sprouts and turn off the heat; let the soup stand for 5 minutes, adjust seasonings and serve.

Reviews

[Mika G.]

This was really good. The broth was full of flavor. I loved the crunch of the bean sprouts. Very easy too. I will make again!

 

[dicentra]

Yummy!! I love noodle bowls and this is toooo easy! :)