One Pot Thai-Style Rice Noodles |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Chicken, vegetables, and noodles prepared in a light tasting but full-flavored Asian-inspired sauce. Ingredients:
2 tablespoons cornstarch |
1 1/2 tablespoons water |
6 cups chicken broth |
2 1/2 tablespoons soy sauce |
1 tablespoon fish sauce |
1 tablespoon rice vinegar |
1 tablespoon chile-garlic sauce (such as sriracha®), or more to taste |
2 teaspoons vegetable oil |
2 teaspoons minced fresh ginger root |
2 cloves garlic, minced |
1 teaspoon ground coriander |
1 (16 ounce) package thick rice noodles |
1 cup sliced zucchini |
1 cup sliced red bell pepper |
2 cooked chicken breasts, cut into 1-inch cubes |
1/4 cup crushed peanuts (optional) |
1/4 cup chopped fresh cilantro (optional) |
Directions:
1. Stir cornstarch and water together in a small bowl until smooth. Pour chicken broth into a large pot and stir cornstarch mixture, soy sauce, fish sauce, rice vinegar, chile-garlic sauce, vegetable oil, ginger, garlic, and coriander into broth. Cover and bring to a boil.
2. Place rice noodles in the boiling sauce, reduce heat to medium, and simmer until noodles are tender, 5 to 10 minutes. Stir zucchini, red bell pepper, and chicken into sauce. Bring back to a boil, cover, and simmer until vegetables are just become tender, about 5 more minutes.
3. Remove from heat and let stand, covered, for 5 minutes to thicken. Serve garnished with crushed peanuts and cilantro.
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