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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 452.0
  • Total Fat: 10.4 g
  • Cholesterol: 73.2 mg
  • Sodium: 1,540.4 mg
  • Total Carbs: 52.7 g
  • Dietary Fiber: 4.5 g
  • Protein: 37.3 g

View full nutritional breakdown of Ginger Vegetable Chicken Noodle Bowl - Rachel Ray calories by ingredient
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Ginger Vegetable Chicken Noodle Bowl - Rachel Ray

Submitted by: SOUR_KRAUT

Introduction

Rachel Ray 365: No Repeats
page 75

Tastes like Pho broth.. try slicing chicken as thinly as possible.
Rachel Ray 365: No Repeats
page 75

Tastes like Pho broth.. try slicing chicken as thinly as possible.

Number of Servings: 4

Ingredients

    - 2 tbs. vegetable oil
    - 1 lb. boneless, skinless chicken tenders (white meat), cut into bite size pieces
    - 4 garlic cloves, finely chopped
    - 2-inch piece of fresh ginger, peeled and cut into thin matchsticks or grated
    - 1 cup shredded carrots, available in pouches in the produce department
    - salt and freshly ground black pepper
    - 2 tsp. ground cumin
    - 2 tsp. chinese 5-spice powder
    - 6 cups chicken stock or broth
    - 1/2 pound vermicelli (thin spaghetti)
    - 4 scallions, trimmed and cut into 2 1/2-inch lengths, then cut lengthwise into matchsticks
    - 2 cups fresh crisp bean sprouts

Directions

Heat a medium pot over medium-high heat. Add the vegetable oil, then add the chicken and lightly brown in, about 3 minutes. Add the garlic and ginger, stir, add the carrots, season with salt and pepper, and add the cumin and 5-spice powder. Add the stock and bring the soup to a boil. Add the vermicelli and reduce the heat to a simmer. Cook for 3 minues, then add the scallions and bean sprouts and turn off the heat. Let the soup stand for 5 mines, adjust the seasonings, and serve.

Makes 4 generous servings.

Number of Servings: 4

Recipe submitted by SparkPeople user KTRAUT.






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