Rick's Faux Vietnamese Thick Chicken Noodle Soup

1. 1

   Cook sufficient egg noodles to obtain 8 cups finished drained product (cook until just past the firm stage).

2. 2

   Cube chicken or cut to any easy eating size you like.

3. 3

   Using the oil and using med heat, cook chicken, garlic, ginger, and the pepper flakes in a deep sauce pan for about one minute.

4. 4

   Add broth, fish sauce, and basil and bring contents to a boil.

5. 5

   Reduce heat to simmer and add the egg noodles.

6. 6

   Simmer, stirring occasionally, until chicken is done and noodles are at your preferred tenderness.

7. 7

   Serve with Sriracha sauce (optional).

* Per serving · 4 servings · Values may vary.

No additional tips available.