Ginger Vegetable Chicken Noodle Bowl

By HeatherS

Ingredients

• 2 tablespoons vegetable oil (twice around the pan)
• 1 pound boneless, skinless chicken tenders (white meat) or thighs (dark meat), cut into bite-size pieces
• 4 garlic cloves, finely chopped
• 1 2-inch piece of fresh ginger, peeled and cut into thin matchsticks or grated
• 1 cup shredded carrots
• Salt and freshly ground black pepper
• 2 teaspoons ground cumin
• 2 teaspoons Chinese five-spice powder
• 6 cups chicken stock or broth
• 1/2 pound vermicelli (thin spaghetti)
• 4 scallions, trimmed and cut into 2 1/2-inch lengths, then cut lengthwise into matchsticks
• 2 cups fresh crisp bean spouts

Preparation

Step 1

Heat a medium pot over medium-high heat. Add the vegetable oil, then add the chicken and lightly brown it, about 3 minutes. Add the garlic and ginger, stir, add the carrots, season with salt and pepper, and add the cumin and five-spice powder. Add the stock and bring the soup to a boil. Add the vermicelli and reduce the heat to a simmer. Cook for 3 minutes, then add the scallions and bean sprouts and turn off the heat. Let the soup stand for 5 minutes, adjust the seasonings, and serve.

4 SERVINGS