Vietnamese Ginger Chicken Noodle Bowl

Vietnamese Ginger Chicken Noodle Bowl
Total Time

20 min.

Serving & Size

2 cup / 480 mL

Add To Pantry

Add some Vietnamese flavour to your menu with this noodle-bowl made with the fresh flavours of cilantro, green onions, basil and a sprinkle of red pepper flakes.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Artisan by Stockpot® Chicken Stock
4 L
16 cups
Rice Vermicelli Noodles, dry 360 g 12 oz
Chicken Breast, boneless skinless, cut into julienne strips 1 kg 2 lbs
Vegetable Oil 65 mL 1/4 cup
Garlic, minced 90 mL 6 tbsp
Ginger, minced 30 mL 2 tbsp
Red Pepper Flakes 30 mL 2 tbsp
Fish Sauce 30 mL 2 tbsp
Cilantro, freshly chopped 125 mL 1/2 cup
Green Onions, chopped 125 mL 1/2 cup
Basil, freshly chopped 125 mL 1/2 cup
1. Reconstitute Artisan Chicken Stock according to package directions and set aside.
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.
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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