Ginger Vegetable Chicken Noodle Bowl

• 2 tablespoons vegetable oil
• 1 lb boneless skinless chicken tenders, cut into bite-size pieces (may use chicken thighs)
• 4 garlic cloves, minced
• 1 piece ginger, peeled and cut into thin matchsticks (2-inch piece of ginger, may grate instead of cut into matchsticks)
• 1 cup shredded carrot
• salt
• fresh ground black pepper
• 2 teaspoons ground cumin
• 2 teaspoons Chinese five spice powder
• 6 cups chicken stock
• 1/2 lb vermicelli
• 4 scallions, cut into 2 1/2 inch lengths then cut into matchsticks
• 2 cups fresh crisp bean sprouts

1. Heat a medium sized pot over med-high heat; add in vegetable oil, then add in the chicken; cook until lightly browned, about 3 minutes.
2. Add in the garlic and ginger, stir; add in the carrots; season with salt and pepper; add in the cumin and five-spice powder.
3. Add in the stock and bring soup to a boil.
4. Add in the vermicelli and decrease heat to a simmer; cook for 3 minutes.
5. Add in the scallions and bean sprouts and turn off the heat; let the soup stand for 5 minutes, adjust seasonings and serve.

vegetable oil, chicken tenders, garlic, ginger, carrot, salt, fresh ground black pepper, ground cumin, spice powder, chicken stock, vermicelli, scallions, fresh crisp bean sprouts

Taken from www.food.com/recipe/ginger-vegetable-chicken-noodle-bowl-211947 (may not work)