Thai Noodle Bowl with Chicken

By ccavaletti

Ingredients

• 1 Tbsp roasted peanut oil
• 2 Tbsp finely chopped peeled fresh ginger
• 1 large red onion, finely diced
• 1 lb ground chicken
• 2 tsp ground turmeric
• 2 tsp chili-garlic sauce (such as samba oelek)
• Kosher salt
• 4 c low-sodium chicken broth
• 1/2 bunch mustard greens, leaves torn (I used spinach)
• 6 oz rice vermicelli noodles
• 1/4 c finely chopped pickled ginger
• Chopped salted peanuts and fresh cilantro, for topping

Details

Servings 4
Preparation time 30mins
Cooking time 40mins

Preparation

Step 1

Heat the peanut oil in a large pot or Dutch oven over medium-high heat. Add the fresh ginger and all but 1/4 c of the red onion and cook, stirring occasionally, until just tender, about 5 minutes.

Add the ground chicken, turmeric, chili-garlic sauce and 1 tsp salt; cook, breaking up the meat, until cooked through, about 5 minutes.

Add the chicken broth and mustard greens (the pot will be very full, but the greens will wilt quickly). Bring to a boil, then reduce to a simmer and cook until the broth has reduced slightly and the greens are tender, about 5 minutes. Season with salt.

Meanwhile, bring a large pot of water to a boil; remove from heat and add the vermicelli noodles, stirring to separate them.

Let the noodles soak until tender, 2 to 4 minutes. Drain, run under cold water and shake dry. Use kitchen shears to cut the noodles into smaller pieces.

Divide the pickled ginger, noodles and chicken-broth mixture among bowls. Top with peanuts, cilantro and the reserved red onion; season with salt.

From Food Network Magazine, May 2018