Categories: Asian, Chicken, Main Dish, Soup

Ingredients

• 1 lb boneless skinless chicken breasts or 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 2 medium carrots, coarsely shredded
• 2 tablespoons dry sherry
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon fresh ginger, peeled and grated
• 1/4 teaspoon ground black pepper
• crushed red pepper flakes, to taste
• 3 (14 ounce) cans chicken broth
• 1 cup water
• 2 ounces driedvermicelli or 2 ounces other medium noodles
• 1 (6 ounce) packagesfrozen pea pods (if using frozen thaw them first) or 1 (6 ounce) packages fresh pea pods, cut diagonally (if using frozen thaw them first)
• soy sauce, to serve

Directions

1. In a 3 1/2 to 6 quart crock pot, combine the first 10 ingredients up to the water.

2. Cover and cook on high-heat for 2-3 hours. 3 Uncover and stir in noodles and pea pods. Cover and cook for 5-8 minutes more or until noodles are tender.

3. Serve with additional soy sauce.

4. Also good with sesame and chili oils.

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