Burmese chicken noodle soup with pickled mustard greens | Sunbasket

Name: Burmese chicken noodle soup with pickled mustard greens | Sunbasket
Ingredients: 5 ounces flat rice noodles; ¾ pound organic mustard greens or other leafy greens; Sunbasket Southeast Asian quick-pickle brine (apple cider vinegar - honey - fish sauce); Chicken options:; 2 to 4 boneless skinless chicken thighs (about 10 ounces total); 2 boneless skinless chicken breasts (about 6 ounces each); 1 organic Roma or other tomato; 4 or 5 sprigs organic fresh cilantro; Sunbasket Burmese soup base (gluten-free tamari - cashew butter - honey - sesame oil - rice vinegar - fresh garlic - fresh ginger); 1 cup chicken broth; 1 tablespoon sambal oelek (optional)

sunbasket.com

Our cashew butter–based soup sauce quickly infuses authentic flavor into this delightful slurpable gluten-free Burmese soup, served with vinegary mustard greens.

View full recipe on sunbasket.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sunbasket.com.

Share this recipe:

Ingredients

5 ounces flat rice noodles
¾ pound organic mustard greens or other leafy greens
Sunbasket Southeast Asian quick-pickle brine (apple cider vinegar - honey - fish sauce)
Chicken options:
2 to 4 boneless skinless chicken thighs (about 10 ounces total)
2 boneless skinless chicken breasts (about 6 ounces each)
1 organic Roma or other tomato
4 or 5 sprigs organic fresh cilantro
Sunbasket Burmese soup base (gluten-free tamari - cashew butter - honey - sesame oil - rice vinegar - fresh garlic - fresh ginger)
1 cup chicken broth
1 tablespoon sambal oelek (optional)