6 ounces dried rice sticks (thin rice noodles or rice vermicelli)
1 pound Foster Farms* frozen chicken tenderloins, thawed according to package directions
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 teaspoon minced garlic
1/2 cup peeled and thinly julienned carrot
1/2 cup thinly sliced yellow onion
5 cups chicken stock, homemade or low-sodium canned
2 tablespoons Asian fish sauce
1 tablespoon peeled and grated fresh ginger
Chinese hot chili paste or Sriracha hot chili sauce
HERB SALAD
1 small bunch basil, leaves separated from stems
1 small bunch cilantro, separated into small sprigs
1 1/2 cups mung bean sprouts
1 serrano chile, stemmed, seeded and thinly sliced
1 lime, cut into wedges
Method
1. Cook rice sticks in boiling water until tender, 3-4 minutes. Drain, rinse with cold water, drain again, then divide among 4 large soup bowls.
2. Pat chicken dry with paper towels and season with salt and pepper.
3. Heat oil in a skillet over medium-high heat. Add chicken and sauté, turning to brown both sides, until cooked through, about 10 minutes. During the last couple of minutes, sprinkle with garlic, turning chicken a few times. Transfer chicken to a cutting board and slice.
4. Scatter chicken, carrots and onions over the noodles, dividing evenly among the soup bowls.
5. Put chicken stock in a saucepan and bring to a simmer. Add fish sauce and ginger; simmer for about 5 minutes.
6. To prepare Herb Salad, arrange all ingredients on a platter.
7. To serve, ladle simmering broth into each bowl. Pass salad and hot chili paste for diners to add to their own soup.
Makes 4 servings
1 pound Foster Farms* frozen chicken tenderloins, thawed according to package directions
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 teaspoon minced garlic
1/2 cup peeled and thinly julienned carrot
1/2 cup thinly sliced yellow onion
5 cups chicken stock, homemade or low-sodium canned
2 tablespoons Asian fish sauce
1 tablespoon peeled and grated fresh ginger
Chinese hot chili paste or Sriracha hot chili sauce
HERB SALAD
1 small bunch basil, leaves separated from stems
1 small bunch cilantro, separated into small sprigs
1 1/2 cups mung bean sprouts
1 serrano chile, stemmed, seeded and thinly sliced
1 lime, cut into wedges
Method
1. Cook rice sticks in boiling water until tender, 3-4 minutes. Drain, rinse with cold water, drain again, then divide among 4 large soup bowls.
2. Pat chicken dry with paper towels and season with salt and pepper.
3. Heat oil in a skillet over medium-high heat. Add chicken and sauté, turning to brown both sides, until cooked through, about 10 minutes. During the last couple of minutes, sprinkle with garlic, turning chicken a few times. Transfer chicken to a cutting board and slice.
4. Scatter chicken, carrots and onions over the noodles, dividing evenly among the soup bowls.
5. Put chicken stock in a saucepan and bring to a simmer. Add fish sauce and ginger; simmer for about 5 minutes.
6. To prepare Herb Salad, arrange all ingredients on a platter.
7. To serve, ladle simmering broth into each bowl. Pass salad and hot chili paste for diners to add to their own soup.
Makes 4 servings
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