Learning to cook has not only been a creative outlet for developing new recipes, it has also allowed me to reproduce my restaurant favorites at home. I nd this pho as appetizing as the one at my favorite Thai place from college, but it has the added bonus of being grain-free. I absolutely love how the zucchini noodles soak up the broth and burst with avor—I bet you will, too.
Chicken Pho with Zucchini Noodles
2017-08-16 17:51:35
Serves 4
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Nutrition Facts
Serving Size
567g
Servings
4
Amount Per Serving
Calories 341
Calories from Fat 33
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 60mg
20%
Sodium 848mg
35%
Total Carbohydrates 43g
14%
Dietary Fiber 4g
17%
Sugars 8g
Protein 34g
Vitamin A
6%
Vitamin C
62%
Calcium
8%
Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 cinnamon stick
- 2 garlic cloves, minced
- 1⁄2 small white onion, chopped
- 1 tablespoon soy sauce or coconut aminos
- 4 cups chicken broth
- 1 teaspoon ground ginger
- 1⁄2 teaspoon Chinese five-spice powder
- 2 cups cooked, shredded chicken breast
- 3 zucchini, spiralized into spaghetti noodles
- 1 cup bean sprouts
- lime wedges, for garnish
Instructions
- In a large pot set over medium heat, combine the cinnamon stick and garlic. Cook for 30 seconds.
- Add the onion, soy sauce, chicken broth, ground ginger, and Chinese ve-spice powder. Bring to a boil, cover, and reduce the heat to low. Simmer for 30 minutes.
- Remove and discard the cinnamon stick.
- Stir in the chicken and zucchini noodles. Cook for 5 minutes, or until the noodles are tender. Divide the pho among 4 bowls.
- Top each with 1⁄4 cup of bean sprouts and garnish with a lime wedge.
Kenzie Swanhart https://kenzieswanhart.com/