This is a fantastic meal to change things up in your dinner lineup. This meal will leave you satisfied and full, but not bloated or lethargic. Feel free to add or switch the vegetables to your taste, or what you have in the house.
Rice Noodles 8oz
Chicken Stock 2 cups
Quality Soy Sauce 2 TBL
Fresh Ginger, grated 1 ½ TBL
Garlic, minced 3 cloves
Chili-Garlic Paste ½ tsp
Chicken, thinly sliced 1lb
Shredded Carrots, 1 cup
Yellow Squash, sliced and cut in half
Snow Peas, 1 ½ cups trimmed and cut into bit size pieces
Bean Sprouts 1 cup
Fresh Cilantro, 1 bunch chopped
Cook rice noodles according to package directions.
Meanwhile, in a large soup pot add chicken stock, soy sauce, ginger, garlic, and chili-paste and bring to a boil.
Add the chicken and carrots and reduce heat to a hearty simmer, cover and cook for 10 minutes. Add your squash, snow peas, and bean sprouts and cook uncovered for an additional 5 minuets and the chicken is cook through. Remove from heat and stir in the cilantro.
In an Off Your Rocker Pottery Flat Bowl place a serving of rice noodles and top with chicken soup. Enjoy!
Off Your Rocker Pottery
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