- 4
- 30 mins
- 40 mins
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
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