RR's Ginger Chicken Noodle Bowl

1/2 lb vermicilli
1 tsp chinese five spice
1/2 tsp cumin
3 inch piece of ginger peeled, grate 2 inches, cut other in match sticks
4 cloves of garlic, chopped
1 cup matchstick/juilliene carrots
5 green onions, cut into matchsticks
1 lb chicken tenders, cut into bite sized pieces
2 tbs canola oil
6 cups chicken stock
Salt
Pepper

In a big pot, start to cook the chicken in the oil over medium.
About two minutes. Salt and pepper it. Then add in the ginger and garlic and carrots. Cook for a few minutes. And then add the chicken stock and bring to a boil. Add the vermicilli uncooked. Don't break it, just ease it in. Boil for 5 minutes. Check the pasta to make sure it is cooked. Then turn down the heat and add the green onions. Season to taste. Turn off the heat. Cover and let sit for about five minutes before eating in a deep bowl with a fork and spoon.

I slightly modified a Rachel Ray recipe from her cookbook Book of Ten.





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