Ingredients
- 1 ounce cellophane noodle (bean threads) (or may use rice noodles: flat or vermicelli; takes longer to prepare)
- 8 ounces boneless skinless chicken breasts
- 1 tablespoon peanut oil
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 1/4 teaspoon red pepper flakes or minced fresh bird chiles
- 28 ounces chicken broth
- 2 tablespoons fish sauce
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped green onions
- 1 tablespoon chopped fresh basil
How to Make
-
Step 1: Soak noodles in very hot tap water (cook noodles if you use rice vermicelli or flat rice noodles)
-
Step 2: While noodles are soaking, cut chicken into thin julienne strips.
-
Step 3: Heat oil in deep skillet over medium-high heat; add chicken; garlic, ginger, and pepper flakes.
-
Step 4: Cook, stirring for 1 minute; then add broth and fish sauce and bring to a boil.
-
Step 5: Reduce heat to medium and simmer until chicken is done, about 8 minutes.
-
Step 6: Drain noodles and cut into short pieces, about 1-1 1/2 inches long.
-
Step 7: Arrange noodles in bottom of bowls; ladle soup over the top and sprinkle with cilantro, onion, and basil.
Tips & Variations
- Common table condiments for this are sriracha, sambal, and/or hoisin sauce.
- Serve with a lime wedge if you like.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.