Author Notes
All the flavors of pho in a simple, quick, weeknight recipe. —d_ribbens
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Ingredients
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1/2
Box rice noodles
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2
Carrots
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1 bunch
Kale
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1
Chicken breast (optional)
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1
Package mushrooms (optional)
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1-2 tablespoons
Oyster sauce
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2 tablespoons
Butter
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1 teaspoon
Ground ginger
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1 tablespoon
Sesame oil
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1 tablespoon
Soy sauce or liquid aminos
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1 tablespoon
Rice vinegar
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4 cups
Beef or veggie broth (or bouillon and water to equal volume)
Directions
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Boil water to cook rice noodles as directed. (Mine took 10 min)
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While rice noodles are cooking, slide mushrooms and/or chicken into thin strips. Dice onion. Peel carrot and use peeler to make thin, noodle-like strips.
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When noodles are cooked, drain immediately and time invoke water until cool. Return the same pot to the stove and heat on high, melting butter and adding sesame oil.
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Sautée onions and mushrooms (if using) until soft (2-3 min). Add ginger and oyster sauce. Add broth, rice vinegar, and soy sauce. Bring to a boil.
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Add chicken and poach until cooked though.
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Add kale and cook 2-3 min. Add back rice noodles and carrot "noodles". Return to simmer and then remove pot from heat.
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Eat and enjoy!!!
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