Recipe for Chicken and Rice Noodles in Broth 
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Yield:
4
Ingredients:
Amount Ingredient
1 tbl rice vinegar
1/2 tsp fresh ginger minced
1/2 tsp salt Orig: 1 teaspoon SESAME OIL
1 lb boneless skinless chicken breasts cut into thin julienne
8 oz rice noodles
4 cup chicken broth
1 whl garlic clove crushed
1 tbl rice vinegar
1 tsp sesame oil
8 oz Spinach washed and chopped or bok choy leaves
Instructions:
Instructions: In a bowl combine the tablespoon rice vinegar, minced fresh ginger, 1/2 teaspoon salt and (teaspoon sesame oil)

NOTE: NO NEED TO PUT IN. Marinate
the chicken in
this mixture for 30 minutes. During this time soak rice noodles in warm water to cover for 10 minutes; drain and set in colander.

When you are ready to eat combine broth, garlic clove, remaining tablespoon rice vinegar and sesame oil and bring to a boil. Add soaked rice noodles and cook for 5 minutes. Remove garlic clove. Add the marinated chicken to the broth and simmer for 1 to 2 minutes or until just cooked through. Add the spinach and remove from heat when spinach is wilted. Season to taste with salt and pepper. Ladle out soup.

Yield: 4 servings

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