- Marinate Time
- 30 mins
- Prep Time
- 10 mins
- Total Time
- 40 mins
- Serves
- 5
Ingredients
- 1 package
- mai fun noodles (rice sticks)
- 190g
- 2
- cups vegetable oil for frying (optional)
- 1
- piece of ginger, about 2 inches long, peeled
- 1
- red jalapeño pepper, stemmed and seeded
- 4
- cloves garlic, peeled
- 6 cups
- Compliments Chicken Broth
- 11/2 pounds
- boneless skinless chicken breasts
- 1
- package Compliments Organic Basil Leaves, slivered
Method
- Step 1
- Separate out 1/4 of the mai fun noodles and break them in half; set remaining 3/4 of the noodles for the soup. (If you aren’t making the garnish, simply use all the noodles in the soup and skip to the soup directions).
- Step 2
- Heat oil in a 6 to 8-quart pan over high heat until it reaches 400°F on a cooking thermometer. Adjust heat to keep oil at this temperature.
- Step 3
- A handful at a time, add the noodles to the oil and cook just until they puff up and become crisp; this will only take a few seconds.
- Step 4
- Use a metal slotted spoon to transfer the puffed noodles to a paper towel lined platter and set aside.
- Step 5
- For soup: Cut ginger and jalapeño crosswise into thin slices.
- Step 6
- With the flat part of a knife, lightly crush garlic cloves. In another 5 to 6-quart pan, combine ginger, jalapeño, garlic, broth, and remaining uncooked rice noodles over high heat.
- Step 7
- Cover and bring to a boil, stirring often. Reduce heat and simmer, covered, for 10 minutes.
- Step 8
- While broth simmers, cut chicken crosswise into thin slices.
- Step 9
- After broth has simmered 10 minutes, add chicken and continue simmering until chicken is no longer pink in center (cut to test) and noodles are tender to bite, about 4 minutes.
- Step 10
- Stir in basil and remove from heat.
- Step 11
- If desired, remove garlic and ginger pieces before serving.
- Step 12
- Divide soup between serving bowls and offer crispy noodle garnish.
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