Gluten-Free Thukpa (Noodle Soup)

Instructions

1. 1Bring a large pot of water to a rolling boil (approximately 100°C / 100°C). Carefully add the about 225 g Rice Noodles to the boiling water and cook for 5-7 minutes, or until they are tender but still firm to the bite. Drain the noodles thoroughly in a colander and set them aside.
2. 2In a large heavy-bottomed pot, bring the 6 cups of Chicken Broth to a rolling boil over high heat (approximately 100°C / 100°C).
3. 3Carefully add the about 450 g Chicken Breast, 1 cup Carrots, 1 cup Bell Peppers, and 1/2 cup Onion to the boiling broth. Reduce the heat to medium-low, cover the pot with a lid, and let it simmer for 20-25 minutes, or until the chicken is cooked through. The chicken is done when it is no longer pink inside and reaches an internal temperature of 74°C when measured with a meat thermometer.
4. 4Using tongs, carefully remove the cooked about 450 g Chicken Breast from the pot and place it on a clean cutting board. Use two forks to shred the chicken into bite-sized pieces, then return all of the shredded chicken to the pot with the vegetables.
5. 5Add the 1 tablespoon Ginger, 2 cloves Garlic, 2 tablespoons Gluten-Free Soy Sauce, 1 teaspoon Sesame Oil, 1/2 teaspoon Salt, and 1/4 teaspoon Black Pepper to the pot. Stir well to combine all ingredients and continue to simmer on medium-low heat for another 5 minutes.
6. 6Gently add the cooked about 225 g Rice Noodles to the pot and stir carefully to combine all ingredients.
7. 7Ladle the hot Thukpa into individual serving bowls. Garnish each bowl with the 1/4 cup Green Onions, divided evenly among the servings, and serve immediately.

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