- Prep Time
- 15 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 4 cups
- reduced sodium beef broth
- 1 L
- 2 tsp
- fish sauce
- 10 mL
- one 2-in.
- piece fresh ginger, thinly sliced
- 5-cm
- 1/2
- star anise
- 1
- cinnamon stick, about 3-in. (8-cm) long
- 6 oz.
- broad flat rice noodles (approx. 1/2-in./1-cm wide)
- 175 g
- 1 1/3 cups
- shredded rotisserie chicken
- 325 mL
- 4 cups
- loosely packed Compliments Organic Baby Spinach
- 1 L
- 2 cups
- bean sprouts
- 500 mL
- 1/4 cup
- finely chopped fresh cilantro
- 60 mL
- 1
- Thai red chili, seeded and thinly sliced (optional)
Method
Step 1
Combine broth, 1 cup (250 mL) water, fish sauce, ginger, star anise and cinnamon stick in saucepan; bring to a boil. Reduce heat to medium-low. Cover and simmer 10 min. until fragrant. Remove and discard ginger, star anise and cinnamon stick.
Step 2
Meanwhile cook rice noodles according to package directions. Drain and divide among 4 bowls. Top with chicken, spinach and bean sprouts. Pour hot broth mixture over top. Sprinkle with cilantro and chili, if using, to serve.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 310
- Fat:
- 6 g
- Saturated Fat:
- 1 g
- Carbs:
- 42 g
- Fibre:
- 2 g
- Cholesterol:
- 50 mg
- Protein:
- 22 g
- Sodium:
- 1110 mg
