Recipe

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• 5 cups water, divided
• 4 cups chicken stock
• 1 (8 oz) package rice noodles , thin
• 6 -8 oz chicken, thinly sliced
• 1 cup mushroom, sliced
• 2 cups spinach
• 2 tbsp fish sauce
• 1 -2 tbsp fresh cilantro, chopped

• 1 In saucepan, bring 4 cups of water to boil, add rice noodles. Remove from heat and let stand 8-10 minutes until tender. Drain and rinse noodles in cool water for 30 seconds. Place noodles in serving bowls.
• 2 Bring 4 cups chicken stock, plus 1 cup water to boil.
• 3 Add mushrooms and chicken, turn heat to medium and cook for 3-4 minutes or until chicken is cooked through.
• 4 Remove from heat, add spinach, fish sauce and cilantro. Spoon over rice noodles.
• 5 Keep leftovers, in the refrigerator .