Ingredients
- ½ box rice vermicelli or cut spaghetti or thin spaghetti broken in 1/2
- 1 container low sodium chicken broth
- 1 tsp sugar
- 1- inch knob of ginger peeled and thinly sliced
- 1 small rotisserie chicken shredded
toppings
- 1 lime cut into 4 wedges
- 2 scallions thinly sliced
- 1 cup bean sprouts
- 1 jalapeño thinly sliced
- 2 tbl basil cut into ribbons or 1 tbl cilantro leaves
- sriracha
- hoisin sauce
- fish sauce
Instructions
-
cook vermicelli according to package
-
heat chicken broth with sugar and ginger, until it simmers
-
add chicken and heat through, 1-2 minutes
-
drain noodles and place in 4 bowls
-
ladle soup over noodles
-
serve with lime wedges, scallions, bean sprouts, jalapeño, basil, cilantro, sriracha, hoisin sauce and fish sauce
Recipe Notes
a 1 inch knob of ginger is 9 cents. break off what you need at the store. it makes the whole dish pop!
