The slight spice from the ginger and the jalapeno was perfectly balanced the the noodles and the cilantro. I wasn't surprised by the results because every recipe I've made from eat live run has been fabulous. This recipe will definitely be added to my list of regular recipes!
The only change I made was that I didn't add the rice vinegar because I didn't have any in my house...oops!
Chinese Chicken Noodle Soup
Recipe from Eat, Live, Run
1 lb boneless, skinless chicken breasts, cut into chunks
2 cloves garlic, minced
1 tbsp minced fresh ginger
1 tbsp sesame oil
1/4th tsp salt
6 cups chicken broth
1 jalapeno, thinly sliced
3 green onions, sliced
2 tbsp soy sauce
1 tbsp rice vinegar
2 baby bok choy, chopped
5 oz chinese noodles (about half a package)
sriracha sauce for serving (optional)
chopped cilantro for serving (optional)
Heat the sesame oil over medium high heat in a large heavy-bottomed stock pot. Add the minced garlic and ginger and briefly saute for about 30 seconds. Add the chicken and bok choy, sprinkle with salt, and saute for another three minutes until chicken has turned white but not completely cooked all the way through.
Add the chicken broth, jalapeno and green onions to the pot and bring to a simmer. Cook for 15 minutes until chicken is done.
Meanwhile, cook the noodles in boiling salted water, drain and rinse with cold water. Set aside.
Add the rice vinegar and soy sauce and stir. You can add a little more salt if you like, but taste first because soy sauce already contains a lot of salt! Add the noodles to the pot and serve with chopped cilantro and sriracha sauce on the side.