Ginger Vegetable Chicken Noodle Bowl

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 lb boneless skinless chicken tenders, cut into bite-size pieces (may use chicken thighs)
• 4 garlic cloves, minced
• 1 piece ginger, peeled and cut into thin matchsticks (2-inch piece of ginger, may grate instead of cut into matchsticks)
• 1 cup shredded carrot
• salt
• fresh ground black pepper
• 2 teaspoons ground cumin
• 2 teaspoons chinese five spice powder
• 6 cups chicken stock
• 1/2 lb vermicelli
• 4 scallions, cut into 2 1/2 inch lengths then cut into matchsticks
• 2 cups fresh crisp bean sprouts

Recipe

• 1 heat a medium sized pot over med-high heat; add in vegetable oil, then add in the chicken; cook until lightly browned, about 3 minutes.
• 2 add in the garlic and ginger, stir; add in the carrots; season with salt and pepper; add in the cumin and five-spice powder.
• 3 add in the stock and bring soup to a boil.
• 4 add in the vermicelli and decrease heat to a simmer; cook for 3 minutes.
• 5 add in the scallions and bean sprouts and turn off the heat; let the soup stand for 5 minutes, adjust seasonings and serve.