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Thursday, March 15, 2018



Reminiscent of Vietnamese pho, this noodle soup starts with a flavourful broth that takes a fraction of the usual time to prepare. Serve with lime wedges and Asian chili sauce on the side.

Portion size 4 servings
Canadian Living Magazine: September 2015

2 teaspoons vegetable oil
450 g boneless skinless chicken breasts
4 teaspoons hoisin sauce
170g rice stick noodles (1/4-inch/5 mm wide)
8 thin slices fresh ginger
2 cloves garlic thinly sliced
2 fresh cilantro with roots
1/4 teaspoon five-spice powder
1 pkg (900 ml) sodium-reduced chicken broth
1 tablespoon sodium-reduced soy sauce
6 heads bok choy trimmed (root ends attached) and halved
2 green onions thinly sliced
2 tablespoons chopped fresh cilantro
1 teaspoon sesame oil

In a large nonstick skillet, heat half of the vegetable oil over medium-high heat; cook chicken, turning once, until browned all over, about 8 minutes.

Transfer chicken to parchment paper– lined baking sheet; brush with hoisin sauce. Roast in a 400°F (200°C) oven until no longer pink inside, 12 to 15 minutes. Let cool enough to handle; thinly slice and set aside.

Cook noodles according to package instructions; drain and set aside.

Meanwhile, in a large saucepan, heat remaining vegetable oil over medium heat; cook ginger, garlic, cilantro stems and five-spice powder, stirring, for 1 minute.

Add broth, soy sauce and 2 cups water; bring to boil. Reduce heat and simmer for 5 minutes. Using a slotted spoon, discard ginger, garlic and cilantro stems. Stir in bok choy; simmer until softened, 2 to 4 minutes.

To serve, divide noodles, bok choy, broth mixture and chicken among 4 bowls. Sprinkle with green onions and chopped cilantro; drizzle with sesame oil.

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