The flavors is this dish are a mix of light and fresh with a little bit of spice! It's absolutely delicious & can be topped with any mix of fresh veggies such as bean sprouts, jalapeños, julienne carrots, or cilantro!
Ingredients
1 pound chicken breast tenders
32 oz. organic vegetable broth
8 oz. fresh baby Bella mushrooms, sliced
5 green onions, chopped
Fresh ginger, chop finely (the amount that you use is totally up to you. If you want to freshen up the dish quite a bit I suggest using a lot but if you just want a little ginger flavor just add a pinch!)
1 jalapeño, sliced and deseeded
1/4 cup soy sauce
1 tablespoon sesame oil
1 teaspoon garlic powder
1 package fresh brown rice noodles, cooked as directed
Siracha
Method
Marinate the chicken tenders in the soy sauce, sesame oil, and garlic powder for at least 20 minutes.. the longer, the better the flavor. After you have marinated the chicken, set aside and begin making your broth. Pour vegetable broth in a small pot, add sliced mushroom, green onion and ginger. Bring pot to a boil, then turn to low and allow to simmer. This will need to simmer for at least 15 minutes so the mushrooms are tender but just like the marinade, the longer the pot simmers, the better the flavors are. About ten minutes before you are ready to eat, prepare noodles and cook chicken over a skillet until done and dice it up.
When serving, add desired amount of noodles & chicken, then use a large ladle to pour broth over top. Top the dish with jalapeños & siracha!
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