• 2 tablespoons cornstarch
  • 1 ½ tablespoons water
  • 6 cups chicken broth
  • 2 ½ tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon chile-garlic sauce (such as Sriracha®), or more to taste
  • 2 teaspoons vegetable oil
  • 2 teaspoons minced fresh ginger root
  • 2 cloves garlic, minced
  • 1 teaspoon ground coriander
  • 1 (16 ounce) package thick rice noodles
  • 1 cup sliced zucchini
  • 1 cup sliced red bell pepper
  • 2cooked chicken breasts, cut into 1-inch cubes
  • ¼ cup crushed peanuts(Optional)
  • ¼ cup chopped fresh cilantro(Optional)
  • Directions

  • Step 1

    Stir cornstarch and water together in a small bowl until smooth. Pour chicken broth into a large pot and stir cornstarch mixture, soy sauce, fish sauce, rice vinegar, chile-garlic sauce, vegetable oil, ginger, garlic, and coriander into broth. Cover and bring to a boil.


  • Step 2

    Place rice noodles in the boiling sauce, reduce heat to medium, and simmer until noodles are tender, 5 to 10 minutes. Stir zucchini, red bell pepper, and chicken into sauce. Bring back to a boil, cover, and simmer until vegetables are just become tender, about 5 more minutes.

  • Step 3

    Remove from heat and let stand, covered, for 5 minutes to thicken. Serve garnished with crushed peanuts and cilantro.

  • Cook's Note:

    I often use frozen mixed vegetables in a pinch for an even quicker meal.

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