Soupy Chinese Noodles
|Rice vermicelli||250 Gram (0.5 Pound)|
|Sesame oil||10 Milliliter (2 Teaspoon)|
|Vegetable oil||10 Milliliter (2 Teaspoon)|
|Chopped ginger root||15 Milliliter (Fresh, 1 Tablespoon)|
|Garlic clove||1 Small, finely chopped|
|Homemade chicken stock/110 ounce/284 milliliter tin chicken broth plus water||1 1⁄2 Liter (6 Cups)|
|Soy sauce||15 Milliliter (1 Tablespoon)|
|Rice wine||15 Milliliter (1 Tablespoon)|
|Chili paste||2 Milliliter (Hot, 0.5 Teaspoon)|
|Diced cooked chicken||500 Milliliter (2 Cups, 1 Whole Boneless Chicken Breast)|
|Carrot||1 , grated|
|Fresh spinach||250 Gram, chopped (0.5 Pound)|
|Green onions||6 , chopped|
Soak rice vermicelli in hot water for 15 minutes.
Drain, rinse and toss with sesame oil.
In large saucepan or Dutch oven, heat vegetable oil.
Add ginger and garlic and cook gently until fragrant.
Add stock, soy sauce, rice wine and hot chili paste and bring to a boil.
Reduce heat and simmer for 5 minutes.
Add chicken, carrot and reserved noodles.
Add spinach and green onions.
Cook for 2 or 3 minutes.
Season with salt and pepper to taste