Chicken And Rice Noodles In Broth
chicken, chinese, pasta, soups, vegetables
1 tablespoon rice vinegar
1/2 teaspoon minced fresh ginger
1/2 teaspoon salt
1 teaspoon oriental sesame oil
1 lb boneless skinless chicken
1 breasts -- thin julienne
8 oz rice noodles
4 cup chicken broth
1 whole garlic clove --
1 crushed
1 tablespoon rice vinegar
1 teaspoon sesame oil
8 oz spinach or bok choy leaves
1 washed and chopped
1 salt and pepper
In a bowl combine the tablespoon rice vinegar, minced fresh ginger, 1/2 teaspoon salt and teaspoon sesame oil. Marinate the chicken in this mixture for 30 minutes. During this time soak rice noodles in warm water to cover for 10 minutes; drain and set in colander.
When you are ready to eat combine broth, garlic clove, remaining tablespoon rice vinegar and sesame oil and bring to a boil. Add soaked rice noodles and cook for 5 minutes. Remove garlic clove. Add the marinated chicken to the broth and simmer for 1 to 2 minutes or until just cooked through. Add the spinach and remove from heat when spinach is wilted. Season to taste with salt and pepper. Ladle out soup.
Yield: 4 servings
PASTA MONDAY TO FRIDAY SHOW #PS6524, Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
McBusted by Gail Shermeyer <4paws@netrax.net> on Mar 31, 1997
Recipe By : PASTA MONDAY TO FRIDAY SHOW #PS6524
From: Shermeyer-Gail Date: 04 Apr 97 Mastercook Recipes (Mailing List) Ä
Yield: 4 servings