Ginger Vegetable Chicken Noodle Bowl - cooking recipe

Ingredients
    2 tablespoons vegetable oil
    1 lb 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)
    1 cup shredded carrot
    salt
    fresh ground black pepper
    2 teaspoons ground cumin
    2 teaspoons Chinese five spice powder
    6 cups chicken stock
    1/2 lb vermicelli
    4 scallions, cut into 2 1/2 inch lengths then cut into matchsticks
    2 cups fresh crisp bean sprouts
Preparation
    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.
    Add in the garlic and ginger, stir; add in the carrots; season with salt and pepper; add in the cumin and five-spice powder.
    Add in the stock and bring soup to a boil.
    Add in the vermicelli and decrease heat to a simmer; cook for 3 minutes.
    Add in the scallions and bean sprouts and turn off the heat; let the soup stand for 5 minutes, adjust seasonings and serve.

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