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Chinese Noodle Soup

Canadian.Recipes's picture
<p><a href="http://www.flickr.com/photos/avlxyz/3514909246/">Image Credit</a></p>
Ingredients
  Vegetable oil 1 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Ginger 1 Teaspoon
  Chicken stock 8 Cup (128 tbs)
  Angel hair pasta/Capellini 1⁄4 Pound
  Boneless skinless chicken breasts 2 , thinly sliced
  Canned water chestnuts 10 Ounce, drained and sliced (1 Can Of 284 Milliliter)
  Bean sprouts 1⁄4 Pound (125 Gram)
  Fresh spinach 10 Ounce (1 Package Of 284 Gram)
  Green onions 4 , sliced
Directions

In Dutch oven or large saucepan, heat oil over medium-high heat; cook garlic and ginger, stirring, for 30 seconds or until fragrant. Pour in chicken stock; bring to boil, skimming off any foam.
Break capellini into thirds and add to pan; cook for 2 to 3 minutes or until pasta is tender but firm. Stir in chicken; cook for 1 minute. Add water chestnuts, bean sprouts and spinach; cook for 1 minute or until chicken is no longer pink inside. Season with salt and pepper to taste. Ladle into bowls; garnish with onions.

Recipe Summary

Cuisine: 
Canadian
Course: 
Appetizer
Method: 
Stir Fried
Ingredient: 
Chicken

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