Chicken Noodle Bowl

By doodanger

Prep Time: 15 minutes
Cooking Time: 15 to 20 minutes

Ingredients

• 1 tbsp. butter (15ml.)
• 12 oz. (375g) bonelss chicken breasts (about 2 ), cut into thin strips
• 2 tbsp. (30ml.) minced fresh gingeroot (or 1 tsp./5ml. ground ginger)
• 3 cups (750ml.) reduced sodium chicken broth
• 1 \4 cup (50ml.) reduced sodium soy sauce
• 2 tbsp. (30ml.) rice vinegar
• 1 tsp. (5ml.) Asian red chili sauce (or to taste)
• 8 oz. (250g) small mushrooms, thinly slice
• 3 stalks celery, thinly sliced
• 6 oz. (175g.) wide rice noodles
• 2 tbsp. (30ml.) cornstarch
• 1 1/2 cups (375ml.) milk
• 1 cup (250ml.) bean sprouts
• 2 green onions, thinly sliced

Details

Servings 4

Preparation

Step 1

Heat a large pot over medium high heat. Add butter; swirl to coat. Add half each of the chicken and ginger and saute for 2 minutes or until chicken is no longer pink inside; transfer to a bowl ( some ginger will stick to the pot). Repeat with remaining chicken and ginger. Set aside.

Add broth, soy sauce, vinegar and chili sauce to pot; increase heat to high and bring to boil, scraping up brown bits. Stir in mushrooms, celery and noodles. Whisk cornstarch into milk; stir into pot. Reduce heat to medium and cook, stirring, for 5 to 10 minutes or until bubbling and noodles are tender.

Stir in chicken mixture. Season to taste with chili sauce. Using tongs, divide chicken and noodles among warmed serving bowls; ladle broth on top. Top with bean sprouts and green onions.