Categories: Asian

Ingredients

• 1 tbsp roasted peanut oil
• 2 tbsp finely chopped peeled fresh ginger
• 1 large red onion, finely diced
• 1 lb. ground chicken
• 2 tsp ground turmeric
• 2 tsp chili-garlic sauce (sambal oelek)
• Kosher salt
• 4 cups chicken broth
• 1/2 bunch mustard greens, leaves torn
• 6 oz. rice vermicelli noodles
• 1/4 cup finely chopped pickled ginger
• Chopped salted peanuts and fresh cilantro, for topping

Directions

1. Heat the peanut oil in a large pot or Dutch oven over medium-high heat. Add the fresh ginger and all but 1/4 cup of the red onion and cook, stirring occasionally, until just tender, about 5 minutes. Add the ground chicken, turmeric, chili-garlic sauce and 1 tsp salt; cook, breaking up the meat, until cooked through, about 5 minutes. Add 1 cup water, the chicken broth and mustard greens. Bring to a boil, then reduce to a simmer and cook until the broth has reduced slightly and the greens are tender, about 5 minutes. Season with salt.

2. Meanwhile, bring a large pot of water to a boil; remove from the heat and add the vermicelli noodles, stirring to separate them. Let the noodles soak until tender, 2-4 minutes. Drain, run under cold water and shake dry. Use kitchen shears to cut the noodles into smaller pieces.

3. Divide the pickled ginger, noodles and chicken broth mixture among bowls. Top with peanuts, cilantro, and the reserved red onion; season with salt.

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