Chicken And Rice Noodles In Broth

Recipe Ingredients

1 tablespoon	15ml	Rice vinegar
1/2 teaspoon	2.5ml	Minced fresh ginger
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Oriental sesame oil
1 lb	454g / 16oz	Boneless skinless chicken breasts - cut thin julienne
8 oz	227g	Rice noodles
4 cups	948ml	Chicken broth
1		Garlic clove - crushed
1 tablespoon	15ml	Rice vinegar
1 teaspoon	5ml	Sesame oil
8 oz	227g	Spinach or bok choy leaves - washed, chopped
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
PASTA MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # PS-6524 broadcast 08-09-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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