Categories: Asian
Ingredients
- 8 cups chicken stock
- 3/4 lb. chicken breasts
- 4-inch piece fresh ginger, halved lengthwise
- 3 tbsp. fish sauce
- 5 star anise pods
- 6 oz. rice vermicelli noodles
- 6 oz. sugar snap peas, trimmed
- 1/2 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 1/4 cup hoisin sauce
Directions
-
In large pot with a lid, bring first 5 ingredients to a simmer over medium. Cover; cook over low, 10 minutes. Discard ginger and star anise. Shred chicken; return to pot. Add noodles and peas; cook over medium until tender, 3 minutes. Top with herbs and hoisin.