| Total: | 40 min |
| Prep: | 30 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon rice vinegar
- 1/ 2 teaspoon minced fresh ginger
- 1/2 teaspoon salt
- 1 teaspoon Asian sesame oil
- 1 pound boneless skinless chicken breasts, cut into thin julienne
- 8 ounces rice noodles
- 4 cups chicken broth
- 1 whole garlic clove, crushed
- 1 teaspoon sesame oil
- 8 ounces Spinach or bok choy leaves, washed and chopped
- Salt and pepper
Instructions
- In a bowl combine the tablespoon rice vinegar, minced fresh ginger, 1/2 teaspoon salt and teaspoon sesame oil. Marinate the chicken in this mixture for 30 minutes. During this time soak rice noodles in warm water to cover for 10 minutes; drain and set in colander.
- When you are ready to eat combine broth, garlic clove, remaining tablespoon rice vinegar and sesame oil and bring to a boil. Add soaked rice noodles and cook for 5 minutes. Remove garlic clove. Add the marinated chicken to the broth and simmer for 1 to 2 minutes or until just cooked through. Add the spinach and remove from heat when spinach is wilted. Season to taste with salt and pepper. Ladle out soup.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 463 |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 36 g |
| Cholesterol | 90 mg |
| Sodium | 1105 mg |
Reviews
When followed as is very bland. I had to make numerous changes to make it tasty. Will not make again.
So bland
Good, but a little bland. Could use some heat and maybe some lime and cilantro.
It smelled and tasted fantastic. I will definitely make it again.
This recipe is extremely simple and SO delicious. I’ve made it several times and it has become a part of my regular rotation. Nice light, but comforting meal.
very easy to make, pretty tasty
This was very easy and quick to put together. Was absolutely delicious! Full of flavor and tasted even better the next day.