Ginger Vegetable Chicken Noodle Bowl

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 2 tablespoons vegetable oil
• 1 lb boneless skinless chicken breasts or 1 lb chicken thigh
• 4 garlic cloves
• 2 inches piece fresh ginger
• 1 cup shredded carrot
• 1 teaspoon garlic salt (to taste)
• 1/4 teaspoon pepper (to taste)
• 2 teaspoons ground cumin (i omitted this because my family doesn't like it)
• 2 teaspoons chinese five spice powder
• 6 cups chicken broth or 6 cups stock
• 1/2 lb vermicelli
• 4 scallions
• 1 cup fresh crisp bean sprouts
• 1 cup fresh spinach
• 1/4 teaspoon crushed red pepper flakes

Recipe

• 1 cut chicken into bite sized pieces.
• 2 finely chop garlic.
• 3 peel ginger and cut into matchsticks or grate.
• 4 grate carrots.
• 5 trim scallions and cut into 2 1/2 inch lengths, then cut lengthwise into matchsticks.
• 6 heat a medium pot over medium-high heat.
• 7 add vegetable oil.
• 8 add chicken and lightly brown it, about 3 minutes.
• 9 add garlic and ginger and stir.
• 10 add carrots.
• 11 season with garlic salt, pepper, cumin and five-spice powder.
• 12 add stock.
• 13 bring to a boil.
• 14 add vermicelli and reduce to simmer.
• 15 cook 3 minutes then add scallions, bean sprouts and spinach.
• 16 turn off heat.
• 17 let soup stand for 5 minutes, adjust seasonings and serve.