PAM'S ASIAN CHICKEN NOODLE BOWL (PHO)

Pam's Asian Chicken Noodle Bowl (Pho) image

Provided by Pamela Rappaport

Time 1h15m

Number Of Ingredients 19

FOR THE BROTH
2 boneless skinless chicken breasts, you can use other cuts if preferred
1 Tbsp better than bullion chicken flavor
1/2 white onion
1 tsp ground ginger in the tube, or fresh grated ginger
1 tsp ground lemongrass in the tube, or stalk fresh
1 Tbsp thai fish sauce
FOR THE BOWLS
1 pkg pho noodles, or substitute rice noodles or regular thin spaghetti
4 or 5 leaves napa cabbage, sliced across in 1 inch sections
1 c snow pea pods
1/2 c julienne or matchstick carrots
1 c fresh bean sprouts
2 c fresh baby spinach
GARNISHES
1 jalapeno sliced thin
1/2 bunch fresh cilantro, roughly chopped
thai red chili sauce or siracha sauce
1 fresh limes cut in wedges

Steps:

1. Note: I use breasts to keep it low fat. If you want a more traditional flavor use skin on bone in pieces of your choice. Adjust your cooking time.
2. Ingredient note: I use the tubes of ginger and lemongrass that you find in the produce section of the grocery. It's a time saver for me and I always have them on hand.
3. Place everything for the broth in a pot with about 3 quarts of water. Bring to a slow simmer and skim off the skum that rises.
4. When chicken is done remove it from the pot. About 20 minutes for boneless breasts. Leave the broth simmering.
5. Prepare your noodles according to package directions. Drain in a colander and rinse with cold water.
6. Have all of your bowl ingredients ready. Put the snow peas, cabbage,and carrots in the broth. Turn up heat and cook on a low boil for 5 minutes.
7. While that's cooking assemble the bowls. Place noodles in first, top with spinach and sprouts.
8. Slice the chicken and place on top.
9. Ladle the hot broth into the bowls. The heat will be enough to cook the spinach and sprouts.
10. Serve immediately with the garnishes.