These chicken noodle bowls are loosely based on Pho, a dish my husband and I have been fortunate enough to enjoy at our friends' house. They do a traditional Vietnamese recipe with beef. The dish has a flavorful beef broth, topped with fresh aromatics and vegetables.
I decided to make this version for my husband who has been sick all weekend with a terrible cold. The ginger root provides a homeopathic element to the broth in hopes of speeding his recovery. A nice twist on a typical Chicken Noodle Soup.
Your family and guests will never think this meal comes from a slow cooker!
2 Inches Ginger Root, Sliced Into 1/4-Inch Rings
3 Cloves Garlic, Peeled
6 Cups Cold Water
2 teaspoons Salt
1 teaspoon Black Pepper
1 teaspoon Crushed Red Pepper
1/2 Pound Raw Shrimp, Peeled and Deveined
1 package (5.29 ounces) Bean Thread Noodles
Sliced Button Mushrooms
Sriracha Hot Chili Sauce
2. After the cooking time, carefully remove the thighs from the broth. (I use a handled strainer because the chicken will fall apart.) Place the cooked thighs on a plate and allow to cool for 5 minutes. Remove the ginger root and garlic cloves from the broth.
3. While the chicken is cooling, bring a large pot of water to a boil. Place the bean thread noodles into the boiling water and remove from heat. Allow to sit for 20 minutes. Drain.
As the noodles cook, continue with the remainder of the preparation.
4. Use your hands to remove the skin and bones from the chicken. Discard. Pull the chicken into shredded pieces. Set aside.
5. Place the shrimp into the chicken broth still inside of the slow cooker basin. Allow to cook for 10 minutes.
6. To assemble the bowls, place desired amount of noodles into the bottom of a large bowl. Top with shredded chicken. Ladle the broth over the noodles and chicken, making sure to get a few shrimp. Top with bean sprouts, cilantro, mushrooms, and onions. Add soy sauce and Sriracha to desired saltiness and heat.
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