Prep Time: 10 minutes
Cook Time: 45 minutes
Yield: Big Pot
Serving Size: 4-6 people
Hawaiian comfort food classic.
Recipe Source: AllRecipes
| Qty | Notes |
|---|---|
| 1 package bean thread vermicelli | |
| 3 chicken breasts | |
| 1 small onion | finely chopped |
| 3 cloves garlic | finely chopped |
| 3 bay leaves | |
| 1 tbsp soy sauce | |
| 1-2 inch knob of ginger | peeled & finely chopped |
| 2 stalks scallions | chopped (for topping) |
- Put bean thread noodles in a large bowl. Pour enough warm water over the noodles to cover. Soak until softened, about 15 minutes. Drain. Cut noodles into shorter lengths as desired.
- Place chicken breasts in a pot or dutch oven and place enough cool water to cover by 2-3 inches. Bring to a boil & cook 7-10 minutes, until chicken is fully cooked & juices run clear. Remove chicken to a bowl, reserving water.
- Shred chicken with two forks, using a kitchen shears to cut chicken into bite size pieces if desired. Add chicken back to pot of water.
- Turn heat to high. Add chicken broth, onion, ginger, garlic, soy sauce and bay leaves. Season with salt & pepper to taste. When pot comes to boil, add noodles.
- Cook noodles until translucent, about 5 minutes.
- Top with chopped scallions. Serve over rice.