Serves 2
Directions
- 1Bring a medium pot of chicken broth to a gentle simmer over medium heat.
- 2Add garlic and jarred ginger to the broth.
- 3Stir in soy sauce, sesame oil, rice wine vinegar, chili crisp, and a few cracks of black pepper.
- 4Add cooked chicken thighs to the broth and cook until heated through.
- 5Cook rice noodles according to package instructions, then drain and divide between two serving bowls.
- 6Bring a small pot of water to a boil and cook eggs for jammy yolks. Transfer to an ice bath, peel, and cut in half.
- 7Ladle the hot broth and chicken over the noodles.
- 8Top each bowl with a soft-boiled egg, fresh cilantro, sesame seeds, and a squeeze of fresh lime.
Ingredients
- 4 cup chicken broth
- 2 clove garlic
- 1 tsp jarred ginger
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp rice wine vinegar
- 1 tbsp chili crisp
- black pepper (optional)
- 2 whole cooked chicken thigh
- 100 g rice noodles
- 2 whole egg
- fresh cilantro (optional)
- sesame seeds (optional)
- fresh lime, squeeze (optional)
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