What Kids Can Do:
* Pour water over rice noodles and drain when soft.
* Cut rice noodles into bite-size pieces.
* Shred chicken into bite-size pieces.
* Strain chicken broth into skillet.
* Chop scallions and garnish finished dish.
1. In a large saucepan over high heat, bring chicken broth, ginger, and garlic to a gentle boil. Slice scallions, keeping green and white parts separate. Add whites to broth and reserve greens for garnishing. When broth boils, add chicken breasts and reduce heat to medium low. Cover and cook for 20 minutes. Remove chicken breasts from broth and allow meat to cool on a plate. Reserve broth.
2. While chicken breasts are cooling, place rice noodles in a large bowl and cover with lukewarm tap water, allowing them to soften for 15 to 20 minutes.
3. When chicken breasts are cool enough to handle, use a fork to shred into bite-size pieces. Drain rice noodles and use a pair of kitchen shears or scissors to cut noodles into roughly 2-inch lengths.
4. In a large nonstick skillet, melt butter over medium high heat. When butter has stopped foaming, add mushrooms. Stir and toss until mushrooms are slightly browned and fragrant, about 5 to 7 minutes. Reduce heat to medium and pour reserved chicken broth through a strainer into skillet (discard any solids left in strainer). Add chicken, noodles, and soy sauce. Ladle into deep bowls, being sure to include lots of noodles, broth, and chicken. Top each serving with reserved scallion greens.
Source: Hannaford fresh Magazine, July - August 2008