Ginger Chicken Noodle Bowl

Every time it gets cold out, my husband asks for this noodle bowl for dinner. We’ve been making it for 6 years now and it is still a favorite of his (and mine too). Because it’s one of his preferred meals, he usually ends up cooking it too. When I walked in the door and this was almost ready for dinner the other night, I nearly swooned with how good the house smelled. The Chinese five spice powder with the cumin emits the most wonderful fragrance and makes this dish even more appetizing.

GInger Chicken Noodle Bowl

It’s a quick meal to make too, originally derived from one of the Rachael Ray 30 minute meal varieties so it’s a great choice for dinner, and a one pot meal to boot, so clean up is also fast. After browning chicken thighs in a large dutch oven, garlic, ginger, carrots, and the spices including the cumin and five spice powder are added. Chicken stock joins in followed by some vermicelli or spaghetti. Once the noodles are cooked, scallions and bean sprouts are stirred in and dinner is ready. Its distinctive flavor is just so delicious and is a soup we make again and again.

Ginger Chicken Noodle Bowl______________________________

Ginger Chicken Noodle Bowl (adapted from Rachael Ray 365: No Repeats)

Yield: serves 4

2 tablespoons vegetable oil

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces

6 cloves of garlic, finely chopped

2 inches of fresh ginger, peeled and grated

1 cup matchstick carrots

salt and freshly ground black pepper, to taste

2 teaspoons ground cumin

2 teaspoons Chinese five spice powder

6 cups chicken stock

1/2 pound vermicelli or spaghetti

4 green onions, cut into 2 1/2 inch matchsticks

2 cups fresh bean sprouts

Directions:

1. Heat a dutch oven or soup pot over medium-high heat. Add the vegetable oil and after it is heated, add the chicken and brown it lightly, about 3 minutes.

2. Add in the garlic, ginger, carrots, cumin, and five spice powder, and season with salt and pepper to taste. Then add the chicken stock and bring to a boil.

3. Add the vermicelli then reduce to a simmer for 3 minutes. Add the green onions and bean sprouts. Remove from heat and let sit for 5 minutes before serving.

Nutrition Information:

Per serving: 460 calories, 14 grams of fat (calculated from myfitnesspal.com; all nutrition information is approximate)

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