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Product Recall: Red Onions from USA Read More
Level
very easy
Prep Time
15 min
Total Time
30 min
Serves
4

Ingredients

4 cups
reduced sodium beef broth
1 L
2 tsp
fish sauce
10 mL
one 2-in.
piece fresh ginger, thinly sliced
5-cm
1/2
star anise
1
cinnamon stick, about 3-in. (8-cm) long
6 oz.
broad flat rice noodles (approx. 1/2-in./1-cm wide)
175 g
1 1/3 cups
shredded rotisserie chicken
325 mL
4 cups
loosely packed Compliments Organic Baby Spinach
1 L
2 cups
bean sprouts
500 mL
1/4 cup
finely chopped fresh cilantro
60 mL
1
Thai red chili, seeded and thinly sliced (optional)

Directions

Step 1
Combine broth, 1 cup (250 mL) water, fish sauce, ginger, star anise and cinnamon stick in saucepan; bring to a boil. Reduce heat to medium-low. Cover and simmer 10 min. until fragrant. Remove and discard ginger, star anise and cinnamon stick.
Step 2
Meanwhile cook rice noodles according to package directions. Drain and divide among 4 bowls. Top with chicken, spinach and bean sprouts. Pour hot broth mixture over top. Sprinkle with cilantro and chili, if using, to serve.

Tip

Substitute cilantro with mint or Thai basil.
Substitute with vermicelli rice noodles, if preferred.
Wear latex gloves to protect your skin when slicing Thai red chili.

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Nutrition Facts

Nutrition Description:
Per serving (1/4 of the recipe):
Calories:
310
Fat:
6
Saturated Fat:
1
Carbs:
42
Fibre:
2
Sugar:
0
Cholesterol:
50 mg
Protein:
22
Sodium:
1110 mg
Potassium:
0