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Categories:
rice noodles snow peas carrots ginger anise cloves chicken broth chicken breasts red bell pepper lime juice scallions fresh cilantro basil lime
Viewed: 11 - Published at: 6 years agoIngredients
- 6 oz rice noodles
- 1 1/2 cups snow peas, ends trimmed
- 1 cup shredded carrots
- 1 piece ginger (1/2 inch thick), peeled and chopped
- 1 star anise
- 3 whole cloves
- 8 cups reduced-sodium chicken broth
- 1 lb boneless, skinless chicken breasts, cut into 1/4-inch strips
- 1 red bell pepper, cored, seeded and cut into thin strips
- 1 tbsp fresh lime juice
- 1/2 cup chopped scallions
- 2 tbsp chopped fresh cilantro
- 4 sprigs basil
- 1 lime, cut into 4 wedges
Method
- Boil noodles in salted water for 3 minutes. Place snowpeas and carrots in a colander; drain noodles over them; rinse; divide among 4 bowls. Tie a sachet of ginger, star anise and cloves in cheesecloth; place in a large pot with broth; boil 5 minutes. Reduce heat to medium; add chicken; simmer 5 minutes. Add bell pepper and lime juice. Season with salt. Remove sachet. Ladle into bowls; top with remaining ingredients.
