Vietnamese Style Chicken and Noodle Brother

Name: Vietnamese Style Chicken and Noodle Brother Recipe
Yield: 6
Ingredients: 2 teaspoons canola oil; 1 pound beef flank steak very thinly sliced against the grain (see Tip); 4 cups chopped bok choy (1 small head about 1 pound); 4 cups reduced-sodium chicken broth; 1 cup water; 4 ounces wide rice noodles; 2 teaspoons reduced-sodium soy sauce; 1 1/2 cups mung bean sprouts; 4 tablespoons chopped fresh basil or to taste

Number of Servings: 6

Ingredients

2 teaspoons canola oil 1 pound beef flank steak, very thinly sliced against the grain (see Tip) 4 cups chopped bok choy, (1 small head, about 1 pound) 4 cups reduced-sodium chicken broth 1 cup water 4 ounces wide rice noodles 2 teaspoons reduced-sodium soy sauce 1 1/2 cups mung bean sprouts 4 tablespoons chopped fresh basil, or to taste

Directions

Heat oil in a Dutch oven or soup pot over high heat. Add chicken and cook, stirring often, until just cooked, about 2 minutes. Transfer to a plate using tongs, leaving the juices in the pot.
Add bok choy to the pot and cook, stirring, until wilted, about 2 minutes. Add broth and water, cover and bring to a boil. Add noodles and soy sauce; simmer until the noodles are soft, about 4 minutes. Return the chicken to the pot and cook until heated through, 1 to 2 minutes more. Ladle into bowls and sprinkle with bean sprouts and basil. Serve hot.

Serving Size: makes 6 1 1/3 cups of soup

Number of Servings: 6

Recipe submitted by SparkPeople user ASUBACZ.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving