Thai Noodle Bowl

I thought this was awesome! It had a little bit of heat, but wasn't overwhelming (no where near as hot as pho, Mom) and had great flavor. It also made me feel good that there was quite a bit of vegetables in it. Super good, quite fast, awesome flavor. Woohoo!

Instead of cutting the chicken into bite size pieces we just cut it into really thin slices. 

I thought Lemongrass would be hard to find, but it was at my grocery store. However, if you cannot find it, there is paste in the produce section sometimes too. I saw some near the herbs. 

http://vikalinka.com/2013/09/19/thai-noodle-bowl/

• Oil- 1 tbsp.
• Sesame Oil- 1 tbsp.
• Onion, diced- 1 medium
• Celery, diced- 2 ribs
• Garlic, minced- 4 cloves
• Lemon grass- 1 tbsp.
• Chili powder- 1 tbsp.
• Dried Chili flakes  (I used red pepper flakes, the internet told me they were the same)- 1/8-1/4 tsp. (to taste)
• Low-sodium Chicken Broth- 6 cups/1.5 litre
• Canned Crushed Tomatoes- 1 cup
• Chicken Breast, diced into bite size pieces (we did the slices)- 2
• Fish Sauce (Nam Pla or Nuoc Mam)- 3 tbsp.
• Cilantro/Coriander leaves- 1 cup
• Chow Mein Noodles or any other Asian noodles or even spaghettini- 125 gr. I used Chow Mein Noodles, you could also use the really skinny rice noodles. I recommend skinny noodles though. 
• Spinach- 150 gr That's like a 1.5-2 cups ish. I also roughly chopped the spinach because I don't like monster pieces of spinach
• Lime juice- from 1 lime

Method:

1. In a large pot heat both oils, then add diced onions, celery, minced garlic, lemon grass paste, chili powder and red chili flakes and cook until soft over medium heat for 5 minutes.
2. Add the broth, tomatoes, chicken, fish sauce, cilantro leaves and bring to a boil, simmer for 10 minutes.
3. Add the noodles to the pot and cook according to package directions, mine took 5 minutes.
4. Once the noodles are done, stir in spinach leaves and lime juice and take off the heat.