Ginger Vegetable Chicken Noodle Bowl Recipe

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Ingredients

1/2 lb vermicelli .
salt .
1 piece ginger, peeled & cut into thin matchsticks (2-inch piece of ginger, may grate instead of cut into matchsticks) .
2 tsps Chinese five spice powder .
4 scallions, cut into 2 1/2 inch lengths then cut into matchsticks .
1 lb boneless skinless chicken tenders, cut into bite-size pieces (may use chicken thighs) .
2 tbsps vegetable oil .
4 garlic cloves, minced .
fresh ground black pepper .
6 c chicken stock .
2 tsps ground cumin .
2 c fresh crisp bean sprouts .
1 c shredded carrots

Directions

Step #1 Heat a medium sized pot over med-high heat; add in vegetable oil, then add in the chicken; cook this until lightly browned, about 3 mins.
Step #2 Add in the garlic & ginger, stir; add in the carrots; season this with salt & pepper; add in the cumin & five-spice powder.
Step #3 Add in the stock & bring soup to a boil.
Step #4 Add in the vermicelli & decrease heat to a simmer; cook for 3 mins.
Step #5 Add in the scallions & bean sprouts & turn off the heat; let the soup stand for 5 mins, adjust seasonings & serve.
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