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Amanda's Quick Pho

"Based off of recipe for Vietnamese pho, with a twist. Easy enough to make at home and good enough to forego takeout. Garnish with generous helpings of cilantro, bean sprouts, fresh basil, additional hoisin sauce, and sriracha hot sauce."

Ingredients :

• 3 quarts fat-free chicken broth
• 1 onion, sliced into rings
• 2 tablespoons hoisin sauce
• 1 tablespoon oyster sauce
• 1 tablespoon minced garlic
• 1/2 teaspoon ginger powder
• 1/2 teaspoon curry powder
• 1 pinch ground cinnamon
• 1 (16 ounce) package dried rice noodles
• 1 roasted chicken

Instructions :

Prep : 10M	Cook : 10M	Ready in : 35M

• Combine broth, onion, hoisin sauce, oyster sauce, garlic, ginger, curry, and cinnamon in a saucepan. Bring to a boil, reduce heat, and simmer until onions are tender, about 5 minutes.
• Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
• Pull meat from roasted chicken and thickly shred. Add to broth. Spoon broth and chicken over noodles.

Notes :

• You can use soy sauce or fish sauce instead of oyster sauce, although the soy doesn't add as rich a flavor. You could also skip the curry powder, if preferred.

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