Adapted from a Rachael Ray recipe. (Why must she always use spaghetti in Asian food?)
8 oz. rice vermicilli
1 Tbsp. vegetable oil
1 lb. chicken, chopped
1 tsp. minced garlic
6 cups water
3/4 cup smooth peanut butter
6 Tbsp. soy sauce
2 Tbsp. tomato paste
1 Tbsp. red curry paste
5 tsp./cubes chicken boullion
1 tsp. grated ginger
3 cups napa cabbage, shredded
1/2 cup apple juice
1 1/2 cup bean sprouts
1/2 cup peanuts, finely chopped
4 green onions, thinly sliced
1) In a large, microwave-safe bowl, place the noodles and fill with hot water until mostly covered. Microwave for 3 minutes, stir, then microwave another 2 minutes. (Or to cook them on the stove you can boil for 3 minutes or follow the directions on the package.) Drain, rinse with cold water to keep from cooking further, and drain again.
2) Meanwhile, in a large soup pot (4-6 quarts), heat the oil over medium heat. Add the chicken and garlic and cook, stirring, until chicken is browned, about 4 minutes.
3) Add 1 cup of water to the soup pot. Stir in the peanut butter, soy sauce, tomato paste, and curry paste until smooth. Stir in the rest of the water (5 cups), boullion, and ginger.
4) Raise the heat to medium-high and bring to a boil. Add the cabbage and cook for 2 minutes, or until cabbage is wilted and chicken is cooked through. Remove the pot from heat and stir in apple juice.
5) Divide the noodles among six bowls. Ladle the soup into each bowl and garnish with bean sprouts, peanuts, and green onions. Serves 6.
Nutrition Information:
(1 of 6 servings)
Calories- 479, Total Fat- 27.7g (Saturated Fat- 5.1g, Polyunsaturated Fat- 7.6g, Monounsaturated Fat- 12.8g), Cholesterol- 43.8mg, Potassium- 711.4mg, Total Carbohydrate- 28.8g (Dietary Fiber- 4.5g, Sugars- 3.6g), Protein- 32.9g
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