Ginger Vegetable Chicken Noodle Bowl

Name: Ginger Vegetable Chicken Noodle Bowl
Yield: 4 servings
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 (available in pouches in the produce department); Salt and freshly ground black pepper; 2 teaspoons ground cumin (eyeball it in your palm); 2 teaspoons Chinese five-spice powder (eyeball it); 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

December 9, 2011

I love noodle bowls! What’s not to like? This one makes plain chicken noodle soup seem, well, really plain. The next time you want either take-out Asian food or just a bowl of chicken noodle soup, make this instead. It rules!

Recipe notes

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