Opo Squash and Thai Thin Rice Noodles Recipe
Servings: 5
Ingredients
- 1 medium opo/upo squash, peeled and sliced
- 1/2 lb. chicken breast, cut in strips
- 1 box Thai thin rice noodles, just use half
- 1 box chicken stock
- 2 tbsp tomato paste
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 1/2 tbsp vegetable oil
- salt & pepper, to taste
Instructions
- Heat vegetable oil in a large stockpot over medium-high heat.
- Saute onions and garlic.
- Toss in chicken. Stir until cooked, they turn white.
- Add opo. Stir well. Cover and cook for 5 minutes.
- Uncover and slightly mix. Then add the tomato paste and stir well.
- Add chicken stock. Use the whole box, then mix, stir to blend.
- Add the rice noodles and submerge them into the soup. Cover. Reduce heat to medium. Cook for 15-20 minutes.
- Uncover and stir. Add salt and pepper. Stir well and taste. You can also use bouillon instead of salt. If not satisfied with the taste, and turn off the heat.
- Serve with rice, bread, or just the way it is.