Chicken and Rice Noodles in Broth |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1 tablespoon rice vinegar |
1/ 2 teaspoon minced fresh ginger |
1/2 teaspoon salt |
1 teaspoon asian sesame oil |
1 pound boneless skinless chicken breasts, cut into thin julienne |
8 ounces rice noodles |
4 cups chicken broth |
1 whole garlic clove, crushed |
1 tablespoon rice vinegar |
1 teaspoon sesame oil |
8 ounces spinach or bok choy leaves, washed and chopped |
salt and pepper |
Directions:
1. In a bowl combine the tablespoon rice vinegar, minced fresh ginger, 1/2 teaspoon salt and teaspoon sesame oil. Marinate the chicken in this mixture for 30 minutes. During this time soak rice noodles in warm water to cover for 10 minutes; drain and set in colander.
2. When you are ready to eat combine broth, garlic clove, remaining tablespoon rice vinegar and sesame oil and bring to a boil. Add soaked rice noodles and cook for 5 minutes. Remove garlic clove. Add the marinated chicken to the broth and simmer for 1 to 2 minutes or until just cooked through. Add the spinach and remove from heat when spinach is wilted. Season to taste with salt and pepper. Ladle out soup.
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