Ginger Vegetable Chicken Noodle Bowl

• 2 tablespoons vegetable oil
• 1 lb boneless skinless chicken breasts or 1 lb chicken thigh
• 4 garlic cloves
• 2 inches piece fresh ginger
• 1 cup shredded carrot
• 1 teaspoon garlic salt (to taste)
• 14 teaspoon white pepper (to taste)
• 2 teaspoons ground cumin (I omitted this because my family doesn't like it)
• 2 teaspoons Chinese five spice powder
• 6 cups chicken broth or 6 cups stock
• 12 lb vermicelli
• 4 scallions
• 1 cup fresh crisp bean sprouts
• 1 cup fresh spinach
• 14 teaspoon crushed red pepper flakes

1. Cut chicken into bite sized pieces.
2. Finely chop garlic.
3. Peel ginger and cut into matchsticks or grate.
4. Grate carrots.
5. Trim scallions and cut into 2 1/2 inch lengths, then cut lengthwise into matchsticks.
6. Heat a medium pot over medium-high heat.
7. Add vegetable oil.
8. Add chicken and lightly brown it, about 3 minutes.
9. Add garlic and ginger and stir.
10. Add carrots.
11. Season with garlic salt, white pepper, cumin and five-spice powder.
12. Add stock.
13. Bring to a boil.
14. Add vermicelli and reduce to simmer.
15. Cook 3 minutes then add scallions, bean sprouts and spinach.
16. Turn off heat.
17. Let soup stand for 5 minutes, adjust seasonings and serve.

vegetable oil, chicken breasts, garlic, fresh ginger, carrot, garlic salt, white pepper, ground cumin, spice powder, chicken broth, vermicelli, scallions, fresh crisp bean sprouts, fresh spinach, red pepper

Taken from www.food.com/recipe/ginger-vegetable-chicken-noodle-bowl-307307 (may not work)