It's not often I can cook something with a little bit of kick that all four of us can enjoy. But this recipe, tried on a chilly weekend afternoon, hit the spot. And even the child who refused to eat asked for seconds!
Ginger chicken noodle bowl
adapted from a Rachel Ray recipe
slightly less than 2 tablespoons vegetable oil
1 lb. boneless skinless chicken, cut into bite-size pieces
4 garlic cloves, chopped
2-inch piece ginger, peeled and cut into thin matchsticks
2 large carrots, shredded
ground black pepper
2 teaspoons ground cumin
2 teaspoons Chinese five-spice powder
6 cups chicken stock (increase to 8 cups if increasing spaghetti to 1 lb.)
3/4 lb. thin spaghetti
4 green onions, cut into 2 1/2 inch lengths then cut into matchsticks
2 cups fresh crisp bean sprouts
Heat a large pot over medium-high heat; add in vegetable oil, then add in the chicken; cook until lightly browned. Add in the garlic and ginger, stir; add in the carrots; season with salt and pepper; add in the cumin and five-spice powder.
Add in the stock and bring soup to a boil. Add in the spaghetti and decrease heat to a simmer; cook for 3 minutes. Add in the green onions and bean sprouts and turn off the heat; let the soup stand for 5 minutes.
Even better the second day!