Chicken And Rice Noodles In Broth
Serves: 3
Weldon Lockman
1 January 1970
Based on User reviews:
45
Spice
46
Sweetness
48
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
Rice Vinegar1 tsp
Ginger (minced fresh)1
Salt230 g
Rice Noodle4 cups
Chicken Broth1 tsp
Sesame Oil230 g
SpinachDirections:
1
In a bowl combine the tablespoon rice vinegar, minced fresh ginger, 1/2 teaspoon salt and teaspoon sesame oil
2
Marinate the chicken in this mixture for 30 minutes
3
During this time soak rice noodles in warm water to cover for 10 minutes; drain and set in colander
4
When you are ready to eat combine broth, garlic clove, remaining tablespoon rice vinegar and sesame oil and bring to a boil
5
Add soaked rice noodles and cook for 5 minutes
6
Remove garlic clove
7
Add the marinated chicken to the broth and simmer for 1 to 2 minutes or until just cooked through
8
Add the spinach and remove from heat when spinach is wilted
9
Season to taste with salt and pepper
10
Ladle out soup