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Prep Time
15 mins
Total Time
30 mins
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)

Method

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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

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