Thai Noodle Bowl with Chicken
Eat more mustard greens! They're packed with vitamin K, which can help prevent cardiovascular disease.
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 460
- Total Fat
- 17 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 98 milligrams
- Sodium
- 848 milligrams
- Carbohydrates
- 49 grams
- Dietary Fiber
- 5 grams
- Protein
- 30 grams
- Sugar
- 5 grams
Ingredients
1 tablespoon roasted peanut oil
2 tablespoons finely chopped peeled fresh ginger
1 large red onion, finely diced
1 pound ground chicken
2 teaspoons ground turmeric
2 teaspoons chili-garlic sauce (such as sambal oelek)
Kosher salt
4 cups low-sodium chicken broth
1/2 bunch mustard greens, leaves torn
6 ounces rice vermicelli noodles
1/4 cup finely chopped pickled ginger
Chopped salted peanuts and fresh cilantro, for topping
Directions
- Heat the peanut oil in a large pot or Dutch oven over medium-high heat. Add the fresh ginger and all but 1/4 cup of the red onion and cook, stirring occasionally, until just tender, about 5 minutes. Add the ground chicken, turmeric, chili-garlic sauce and 1 teaspoon salt; cook, breaking up the meat, until cooked through, about 5 minutes. Add 1 cup water, the chicken broth and mustard greens (the pot will be very full, but the greens will wilt quickly). Bring to a boil, then reduce to a simmer and cook until the broth has reduced slightly and the greens are tender, about 5 minutes. Season with salt.
- Meanwhile, bring a large pot of water to a boil; remove from the heat and add the vermicelli noodles, stirring to separate them. Let the noodles soak until tender, 2 to 4 minutes. Drain, run under cold water and shake dry. Use kitchen shears to cut the noodles into smaller pieces.
- Divide the pickled ginger, noodles and chicken-broth mixture among bowls. Top with peanuts, cilantro and the reserved red onion; season with salt.
