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Singapore Noodles
Sally Strackbein
www.SallysKitchen.com
2 cans chicken broth
1 boneless chicken breast, cut in small pieces
8 oz. flat rice noodles
2 cloves garlic, minced
1 inch piece of ginger, minced
2 T coriander
2 T soy sauce
2 carrots, sliced
1 tsp. rice vinegar
1 T sesame oil
4 green onions
Put broth into rice cooker pot and turn it on. When the broth comes to a boil, add everything but the sesame oil and green onions. Cover and cook for about 10 minutes - until the chicken and the noodles are done. Be careful that broth doesn’t boil over. You can remove the lid if the broth boils too hard. (Read the directions on the noodle package.) Add the green onions and sesame oil.
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Copyright © Sally Strackbein
703-262-0361
