You can make this tasty Vietnamese dish in record time with this easy recipe. Enjoy the hearty flavor and the healthful benefits of fiber, protein and immunity-boosting herbs and spices. It’s even high in calcium and phosphorus for stronger teeth.

Ingredients:

• 8 ounces dried rice noodles
• 2 tablespoons olive oil
• 1-pound boneless, skinless chicken thighs, cut into 1-inch chunks
• Kosher salt and black pepper
• 3 cloves minced garlic
• 1 tablespoon grated ginger
• 6 cups chicken stock
• 2 tablespoons hoisin sauce
• 1 tablespoon fish sauce
• Toppings of choice like onions, bean sprouts, cilantro, mint and/or jalapeño

Directions:

1. Cook rice noodles in a large pot according to package instructions. Drain well and set aside.
2. Heat 1 tablespoon olive oil in a large pot over medium heat.
3. Season chicken with salt and pepper to taste. Add chicken to the pot and cook for about 2 to 3 minutes until golden; remove the chicken and set aside.
4. Using the same large pot, add remaining olive oil, garlic and ginger. Cook, stirring frequently, for about 1 to 2 minutes.
5. Whisk in chicken stock, hoisin sauce and fish sauce. Bring to a boil, then reduce heat and simmer for 10 minutes.
6. Serve immediately, adding your desired amount of rice noodles and chicken to the broth. Garnish with onions, bean sprouts, cilantro, mint and/or jalapeño, if desired.