Simple, awesome, healthy goodness. You can make this tasty gluten-free Asian noodle soup in 20 minutes easily!
A big Thanks to my friend Linda, the Gluten-Free Homemaker for highlighting me again on Gluten-Free Wednesdays!
- 4 tablespoons gluten free soy sauce- like Thai Kitchen
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 2 tablespoons minced fresh ginger- I keep mine in the freezer and then grate into the pot
- 1 tablespoon sugar
- 4 tablespoons rice vinegar
- 1/2 teaspoon gluten free chili paste- I use San J or Thai Kitchen or Srichacha
- 8 cups GF chicken broth. I make my own but Progresso and Pacific Foods are good too.
- 12 ounces boneless, skinless chicken breast, cut crosswise into thin strips- (or leftover chicken)
- 4 cups chopped chinese vegetables or Napa cabbage- I use baby bok choy, washed and ends chopped off. You can use any veggies that cook fast
- 1 (5-ounce) package GF Asian rice noodles, prepared according to packing directions. Sometimes I use Tinkyada spaghetti noodles
- 1/2 cup chopped fresh cilantro leaves
- 6 scallions, thinly sliced on the bias
- Mix soy sauce, sesame oil, garlic, ginger, sugar, vinegar, and chili paste in a small bowl.
- Heat the broth in a medium saucepan.
- Add the soy sauce mixture, the chicken, and the vegetables and bring to a boil. Simmer for two minutes or until chicken is cooked through.
- Add the remaining 1 teaspoon sesame oil. Taste and adjust seasonings.
- Pour over prepared Chinese noodles. Garnish with cilantro and scallions!!