1. Reconstitute Artisan Chicken Stock according to package directions and set aside.
Rice Vermicelli Noodles, dry
Chicken Breast, boneless skinless, cut into julienne strips
Red Pepper Flakes
2. Soak noodles in very hot tap water according to package directions. While noodles are soaking, heat oil in deep skillet over medium-high heat; add chicken, garlic, ginger and pepper flakes. Cook stirring for 3 minutes; then add stock and fish sauce; bring to a boil. Reduce heat to medium and simmer until chicken is done, about 8 minutes.
Cilantro, freshly chopped
Green Onions, chopped
Basil, freshly chopped
3. Drain noodles and cut into short pieces, about 1 ½ inches long; add into hot broth. Serve 2 cups (480 mL) garnished with cilantro, green onion and basil.
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