Ginger Vegetable Chicken Noodle Bowl

From Rachael Ray: 365 No Repeats

2 Tbsp vegetable oil
1 pound boneless, skinless chicken tenders or thighs, cut into bite size pieces
4 garlic cloves, finely chopped
1 2" piece of fresh ginger, peeled and cut into thin matchsticks or grated
1 C shredded carrots 9available in pouches in the produce department)
salt and fresh ground black pepper
2 tsp ground cumin
2 tsp Chinese five-spice powder
6 C chicken stock or broth
1/2 pound vermicelli (thin spaghetti)
4 scallions, trimmed and cut into 2 1/2" lengths, then cut lengthwise into matchsticks
2 C fresh crisp bean sprouts

Heat a medium pot over medium-high heat. Add the vegetable oil, then add the chicken and lightly brown it, about 3 minutes. Add the garlic and ginger, stir, add the carrots, season with salt and pepper, and add the cumin and five-spice powder. Add the stock and bring the soup to a boil. Add the vermicelli and reduce the heat to a simmer. Cook for 3 minutes, then add the scallions and bean sprouts and turn off the heat. Let the soup stand 5 minutes, adjust the seasonings and serve.