A flavorful Thai noodle bowl featuring ground chicken, ginger, and crunchy peanuts.
45 minutes, 4 Servings
| 1 Tbsp | roasted peanut oil |
| 2 Tbsp | finely chopped peeled fresh ginger |
| 1 | large red onion |
| 1 lb | ground chicken |
| 2 tsp | ground turmeric |
| 2 tsp | chili-garlic sauce |
| to taste | Kosher salt |
| 4 cups | low-sodium chicken broth |
| ½ bunch | mustard greens |
| 6 oz | rice vermicelli noodles |
| ½ cup | finely chopped pickled ginger |
| for topping | chopped salted peanuts |
| for topping | fresh cilantro |
| 1. Heat the roasted peanut oil in a large pot or Dutch oven over medium-high heat. |
| 2. Add the finely chopped peeled fresh ginger (2 Tbsp) and all but ¼ cup of the large red onion (1) and cook, stirring occasionally, until just tender, about 5 minutes. |
| 3. Add the ground chicken (1 lb), ground turmeric (2 tsp), chili-garlic sauce (2 tsp), and 1 tsp of salt; cook, breaking up the meat, about 5 minutes. |
| 4. Add 1 cup of water, the low-sodium chicken broth (4 cups), and mustard greens (½ bunch). |
| 5. Bring to a boil, then reduce to a simmer and cook until the broth is slightly reduced and the greens are tender, about 5 minutes. |
| 6. Season with salt to taste. |
| 7. Meanwhile, bring a large pot of water to a boil. © FirstPageRecipes.com |
| 8. Remove from heat and add the rice vermicelli noodles (6 oz), stirring to separate them. |
| 9. Let the noodles soak until tender, 2 to 4 minutes, then drain and run under cold water to shake dry. |
| 10. Use kitchen shears to cut the noodles into shorter lengths. |
| 11. Divide the finely chopped pickled ginger (½ cup), noodles, and chicken-broth mixture among bowls. |
| 12. Top with chopped salted peanuts and fresh cilantro; season with salt to taste. |
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