WHAT YOU NEED:
3-4 boneless, skinless chicken breasts
canola oil
salt & pepper
6 cups of chicken broth/stock
3 cups of water
1/2 cup carrots, sliced thin
1 1/2 Tbs. soy sauce
1 tsp. red chili paste
2 inches of ginger, peeled
2 cloves garlic, peeled
rice noodles, prepared according to package directions
1-2 tsp. sesame oil
3 tsp. rice wine vinegar
sliced green onions
sesame seeds
ROASTED CHICKEN
Preheat oven to 350 degrees F. Coat both sides of each breast with oil, then season generously with salt and pepper. Place on a baking sheet and roast in a preheated oven for 20-25 minutes. Allow to cool for 10-15 minutes and then shred the meat with forks.
SOUP
Combine broth, water, chicken, carrots, soy sauce, chili paste, ginger and garlic in a large pot. Heat and allow to simmer for 10-15 minutes. Meanwhile, prepare your chosen noodles following package directions, rinse with cold water and place individual servings into soup bowls. Reduce heat of soup and add rice wine vinegar. Ladle soup over noodles and garnish with onions and sesame seeds, if desired.
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