Ingredients
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4 cups Swanson ® Spicy Chicken Broth
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1 tsp sesame oil
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3 cloves garlic, thinly sliced
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2 tbsp fresh ginger root, peeled and thinly sliced
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1 tbsp reduced-sodium soy sauce
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1 tbsp packed brown sugar
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1 tbsp rice wine vinegar
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2 (3 oz) pkgs instant ramen noodles (discard seasoning packets or reserve for another use)
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1 cup cooked shredded chicken
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1/2 cup broccoli slaw mix
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Optional toppings; hardboiled eggs, sliced radishes, shredded carrots, chopped cilantro
Steps
1
Heat the oil in a 4-quart saucepan over medium-high heat. Add the garlic and ginger and cook and stir for 1 minute. Add the broth, soy sauce, vinegar and brown sugar and cook for 3 minutes. Remove the garlic and
ginger with a slotted spoon and discard.
2
Add the noodles to the broth mixture and heat to a boil. Reduce the heat to medium. Cook for 3 minutes or until the noodles are tender.
3
Divide the chicken among 4 bowls. Top with the noodles, broth, slaw and the optional toppings, if desired.
Comments
Recipe provided by Campbell's Soup Company