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Asian Chicken Noodle Bowl

  • Yield: 8 servings

Ingredients

Broth base:
2pounds skinless, boneless chicken breast
4-- (14.5 ounce) cans low sodium chicken broth
3cups water
1medium white onion, peeled and chopped
4cloves garlic, peeled and coarsely chopped
1/4cup fish sauce
1 1/2tablespoons chopped fresh ginger, peeled
1/2-- inch Thai lump sugar (or 1 tablespoon coarse sugar)
2teaspoons coriander seed
3whole star anise
5whole cloves
2 1/2teaspoons salt
1teaspoon ground black pepper
Accompaniments:
8ounces dry thin Thai rice noodles
1cup fresh basil leaves, coarsely chopped
1/2cup fresh mint leaves, coarsely chopped
1cup fresh cilantro leaves
4-- jalapenos, sliced thin
1/2cup chopped scallions
1medium white onion, peeled, halved and sliced very thin
2-- limes, quartered
2cups bean sprouts
1/2cup chopped peanuts
1/2cup prepared Thai spicy peanut sauce or Peanut Satay sauce
1/4cup low sodium soy sauce
1/4cup sriracha sauce (or spicy Thai chili sauce)
1/4cup hoisin sauce

Instructions

Add all "Broth base" ingredients in an 8-quart stock pot and bring to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer 20 minutes, or until chicken is cooked through. Remove chicken from the broth and transfer to a medium bowl to cool slightly, and then slice into very thin strips and place on a large serving platter. Continue to simmer broth an additional 30 minutes and then strain through a colander or sieve, returning the broth to the pot and discarding the spices and vegetables strained off. Keep broth warm over low heat until ready to serve.

While the broth is cooking, prepare the "accompaniments". To make the rice noodles, fill a 2-quart saucepan 2/3 full of water and bring to a boil. Add the rice noodles to the pan, cover and turn off the heat. Allow to set 3 to 5 minutes, or until soft, but not mushy. Drain in a colander, transfer to a medium serving bowl and cover with plastic wrap until ready to serve.

Pile the basil, mint, and cilantro on the serving platter alongside the chicken. Add the jalapenos, scallions, onions, lime quarters, bean sprouts and peanuts to the serving platter. Pour the peanut sauce, soy sauce, sriracha sauce and hoisin sauce in small individual bowls or ramekins.

To serve, add desired amount of broth, chicken, noodles and other accompaniments, to-taste, in large, deep bowls. Add more broth for a traditional pho-style soup, or less broth and more noodles for a noodle bowl experience.

Serves 8

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