- 2 pieces chicken breast
- 1 small yellow onion, quartered
- 1/2 pound angel hair pasta
- Vegetable oil, for drizzling
- 8 cups chicken stock (32 ounces)
- 1 1 1/2-inch piece fresh ginger root, peeled and thinly sliced
- 4 large cloves garlic, sliced
- 1 lime, peel removed and cut into small, thin strips, and lime cut lengthwise into wedges
- 2 cups bean sprouts
- 1 small red onion, quartered lengthwise and thinly sliced crosswise
- 1/2 cup fresh mint leaves, torn
- 1/2 cup fresh basil leaves, torn
- 1/2 cup cilantro leaves, coarsely chopped
- Sriracha sauce, for serving
- Plum or hoisin sauce, for serving
In a medium size skillet, combine the chicken, yellow onion and enough water to cover. Bring to a boil, then lower the heat and poach the chicken until the juices run clear, 12-15 minutes. Transfer the chicken to a plate to cool; reserve the cooking liquid. Discard the chicken skin and bones, then shred the meat with two forks.
While the chicken is working, bring a pot of water to a boil for the pasta. Strain the reserved chicken cooking liquid into the pot. Add the pasta and cook until al dente, then drain, cool and add a drizzle of oil to keep the noodles from sticking. In a second pot, bring the chicken stock, ginger and garlic to a boil, then lower the heat to a simmer.
Turn a small bundle of noodles on a fork and place in each of four large individual soup bowls. Top with the shredded chicken. Douse each serving with the juice from a lime wedge. Using a slotted spoon, remove and discard the ginger and garlic from the broth, then ladle lots of the hot broth over the chicken and noodles. Add in the bean sprouts, red onion, lime peel, mint, basil and cilantro as you like. Season with the sriracha and plum sauce as desired. I take mine with the works!