1 lb boneless skinless chicken breasts or 1 lb boneless skinless chicken thighs, cut into 1-inch pieces |
2 medium carrots, coarsely shredded |
2 tablespoons dry sherry (optional) |
1 tablespoon soy sauce |
1 tablespoon rice vinegar |
1 tablespoon fresh ginger, peeled and grated |
1/4 teaspoon ground black pepper |
crushed red pepper flakes, to taste (optional) |
3 (14 ounce) cans chicken broth |
1 cup water |
2 ounces dried vermicelli or 2 ounces other medium noodles |
1 (6 ounce) package frozen pea pods (if using frozen thaw them first) or 1 (6 ounce) package fresh pea pods, cut diagonally (if using frozen thaw them first) |
soy sauce, to serve |
