Ginger Vegetable Chicken Noodle Bowl

Name: Ginger Vegetable Chicken Noodle Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 medium pot of soup, 4 serving(s)
Ingredients: 2 tablespoons vegetable oil; 1 lb boneless skinless chicken breasts or 1 lb chicken thigh; 4 garlic cloves; 2 inches piece fresh ginger; 1 cup shredded carrot; 1 teaspoon garlic salt (to taste); 1/4 teaspoon white pepper (to taste); 2 teaspoons ground cumin (I omitted this because my family doesn't like it); 2 teaspoons Chinese five spice powder; 6 cups chicken broth or 6 cups stock; 1/2 lb vermicelli; 4 scallions; 1 cup fresh crisp bean sprouts; 1 cup fresh spinach; 1/4 teaspoon crushed red pepper flakes

Submitted by carrie680

"I got this from Rachel Ray's "365: No Repeats" but made some alterations. This would be really good with added mushrooms and onions or pretty much an vegetables you like! You could also omit the chicken and swap vegetable stock for the chicken stock and add some tofu for a yummy vegetarian meal! I have made this with more or less liquid depending on whether I wanted soup or something closer to chicken lo mein."

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Ready In:: 30mins
Ingredients:: 15
Yields:: 1 medium pot of soup
Serves:: 4

ingredients

2 tablespoons vegetable oil
1 lb boneless skinless chicken breasts or 1 lb chicken thigh
4 garlic cloves
2 inches piece fresh ginger
1 cup shredded carrot
1 teaspoon garlic salt (to taste)
¹⁄₄ teaspoon white pepper (to taste)
2 teaspoons ground cumin (I omitted this because my family doesn't like it)
2 teaspoons Chinese five spice powder
6 cups chicken broth or 6 cups stock
¹⁄₂ lb vermicelli
4 scallions
1 cup fresh crisp bean sprouts
1 cup fresh spinach
¹⁄₄ teaspoon crushed red pepper flakes

directions

Cut chicken into bite sized pieces.
Finely chop garlic.
Peel ginger and cut into matchsticks or grate.
Grate carrots.
Trim scallions and cut into 2 1/2 inch lengths, then cut lengthwise into matchsticks.
Heat a medium pot over medium-high heat.
Add vegetable oil.
Add chicken and lightly brown it, about 3 minutes.
Add garlic and ginger and stir.
Add carrots.
Season with garlic salt, white pepper, cumin and five-spice powder.
Add stock.
Bring to a boil.
Add vermicelli and reduce to simmer.
Cook 3 minutes then add scallions, bean sprouts and spinach.
Turn off heat.
Let soup stand for 5 minutes, adjust seasonings and serve.

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RECIPE SUBMITTED BY

carrie680

2 Recipes

I just started cooking a few years ago when I moved out of my parents' house, but I am really getting the hang of it! Food Network is constantly playing in the background at my house. I love Alton Brown because he explains why a recipe or ingredient works the way it does. I rely on Rachel Ray for simple recipes that I can easily build on or alter.

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