Ingredients
4
4 servings
- •2 tablespoons cornstarch
- •1 ½ tablespoons water
- •6 cups chicken broth
- •2 ½ tablespoons soy sauce
- •1 tablespoon fish sauce
- •1 tablespoon rice vinegar
- •1 tablespoon chile-garlic sauce, 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
- •¼ cup crushed peanuts (Optional)
- •¼ cup chopped fresh cilantro (Optional)
Instructions
- 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.
- Place rice noodles in 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 just become tender, about 5 more minutes.
- Remove from heat and let stand, covered, for 5 minutes to thicken. Serve garnished with crushed peanuts and cilantro.
Nutritional Facts
Per 4 servings
- Calories: 587
- Carbohydrate: 105g
- Fat: 9g
- Fiber: 4g
- Protein: 17g
- Sugar: 4g
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