- 1 pound egg tagliatelle, for wide noodles or whole wheat spaghetti, for a heartier soup
- Salt and black pepper
- 6 boneless, skinless chicken thighs
- 1 1/2 teaspoons coriander (half a palmful)
- 2 tablespoons peanut oil or vegetable oil, divided
- A couple of handfuls of button mushrooms, sliced
- 1 1-inch piece of ginger root, grated
- 3-4 cloves garlic, grated or minced
- 1/4 cup rice wine vinegar (eyeball it)
- 1/4 cup Tamari (dark soy sauce) or low sodium Tamari
- 6 cups vegetable or chicken stock
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 small bunch scallions, thinly sliced on an angle
- A couple of handfuls of crispy bean sprouts
- Coriander leaves, for garnish
- Lime wedges, for garnish
- Sriracha or other hot sauce, to pass at table
Bring a large pot of water to a boil for the pasta. Once boiling, add some salt and the pasta. Cook to al dente.
Meanwhile, trim the chicken and season with salt, pepper and coriander. Heat about 1 tablespoon oil, a turn of the pan, in a large, deep skillet or wok over high heat. Add the chicken and cook for 4 minutes on each side. Remove to a cutting board and reserve.
Add another tablespoon of oil to the pan, a turn of the skillet, and stir fry the mushrooms for a few minutes to soften and brown. Stir in the ginger and garlic, toss a minute or two more, then add the vinegar. Stir, add the Tamari (eyeball it) and the stock, and bring to a boil.
Thinly slice the chicken on an angle into strips and add it to the soup. Combine the cornstarch and water in a small bowl and stir into the broth. Let thicken a minute more. Add the scallions and bean sprouts to the soup and turn off the heat.
Twist a bundle of noodles up around tongs or a serving fork and pile into individual bowls. Ladle the soup over the noodles and garnish with cilantro and lime juice. Pass hot sauce at the table.
This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.