Sunday, May 22, 2016

Recipe #328: Quick Chicken Noodle Pho

Excellent and healthy recipe from Cape Fear Nutrition!

  • 1 tablespoon minced peeled fresh ginger
  • 32oz chicken stock (I believe I added a little more)
  • 4 boneless, skinless  chicken thighs
  • 1 teaspoon fish sauce
  • 1 teaspoon sugar
  • 8 ounces dried rice noodles
  • 1 scallion, thinly sliced
  • 2 cups mung bean sprouts
  • 1/2 cup  Thai basil
  • 1 lime cut into wedges
  • 2  red serrano chiles (I used jalapeno since I couldn't find serranos)
  • Hot Sauce , Sriracha, or hoisin sauce (optional)
 1.  Combine stock  and fresh ginger in a  stockpot over moderate heat.  Add chicken thighs, sugar and fish sauce. Bring to a boil.  Reduce heat  and simmer until the chicken is cooked, about 30 minutes.
2. While stock is simmering, prepare noodles according to package direction. Drain and keep warm.
3. When chicken is cooked, remove from pot and cut into bite sized pieces. Strain stock.
4. Divide warm noodles between four bowls. Add chicken. Ladle the broth over noodles and chicken. Serve  with  scallions, bean sprouts, lime wedges, thai basil and  serrano chiles. Add hot sauce, sriracha or hoisin sauce as desired.

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