Source: Virginia Tech University, Blacksburg, Va.
Rice noodles and chicken lighten up this asian bowl, while fresh herbs and veggies give it a bright pop of flavor.
15 oz. cooked and chilled rice noodles
15 oz. cooked, sliced chicken breast
Fresh cilantro leaves
Fresh sliced mushrooms
Fresh carrots, matchstick
Fresh bean sprouts
Fresh lime wedges
Sriracha pepper sauce
2 quarts clear chicken stock
2 tbsp. light brown sugar
2 tbsp. rice wine vinegar
2 tbsp. soy sauce
1 tbsp. pureed ginger
2 tsp. chopped garlic
1/2 tsp. crushed red pepper
- Place chicken stock in pan, bring to a simmer. Add remaining broth ingredients and bring to boil, then return to simmer for 15-20 minutes.
- Strain broth through chinois and return to pan. Return to heat and hold at very low simmer.
- Place 3 ounces of cooked rice noodles in bowl, top with 3 ounces of warm sliced chicken, Thai basil leaves, cilantro leaves, mushrooms, carrots and sprouts. Ladle hot broth over ingredients into bowl. Season with Sriracha to taste.