Burmese chicken noodle soup with pickled mustard greens

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Burmese chicken noodle soup with pickled mustard greens

Signature Sauce

Burmese chicken noodle soup with pickled mustard greens

Gluten-Free Friendly, Dairy-Free, Protein Plus

2 Servings, 650 Calories/Serving

25–40 Minutes

Our cashew butter–based soup sauce quickly infuses authentic flavor into this delightful slurpable gluten-free Burmese soup, served with vinegary mustard greens.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 5 ounces flat rice noodles
  • ¾ pound organic mustard greens or other leafy greens
  • Sunbasket Southeast Asian quick-pickle brine (apple cider vinegar - honey - fish sauce)
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1 organic Roma or other tomato
  • 4 or 5 sprigs organic fresh cilantro
  • Sunbasket Burmese soup base (gluten-free tamari - cashew butter - honey - sesame oil - rice vinegar - fresh garlic - fresh ginger)
  • 1 cup chicken broth
  • 1 tablespoon sambal oelek (optional)
Chef's Tip
To quickly remove the stems from the mustard greens, fold each leaf in half lengthwise at the stem, then using a knife, cut along the inside of the stem to remove it.

Nutrition per serving

Calories 650, Total Fat 18g (23% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 115mg (38% DV), Sodium 1280mg (56% DV), Total Carb. 80g (29% DV), Fiber 6g (21% DV), Total Sugars 12g (Incl. 8g Added Sugars, 16% DV), Protein 41g
Contains: Fish, Tree Nuts, Soybeans

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the rice noodles

Bring a medium [large] sauce pot of water to a boil. Add the rice noodles and cook until just tender, 8 to 10 minutes. Drain and rinse with cold water, then transfer to a medium bowl and toss with 1 to 2 teaspoons oil to prevent sticking. Wipe out the pot.
While the water heats and the noodles cook, prepare the mustard greens.

2

Pickle the mustard greens

  • Remove any coarse stems from the mustard greens and discard; coarsely chop the greens, keeping the leaves and tender stems separate. Set aside the stems for the soup.
In a large frying pan over medium-high heat, warm 1 teaspoon [2 tsp] oil until hot but not smoking. Add the mustard green leaves, season generously with salt and pepper, and cook, stirring occasionally, until wilted, 2 to 3 minutes. Stir in the Southeast Asian quick-pickle brine, reduce the heat to medium, cover partially, and cook, stirring occasionally, until the greens are just tender, 3 to 5 minutes. Remove from the heat and season to taste with salt and pepper.
While the mustard greens cook, start the chicken soup.

3

Prep and cook the chicken soup

Prep and cook instructions are identical for both chicken options.
  • Pat the chicken dry with a paper towel. Cut the chicken crosswise into ½-inch-thick strips, then cut the strips crosswise into ½-inch cubes. Season generously with salt and pepper.
  • Cut away the core from the tomato; coarsely chop the tomato.
  • Coarsely chop the cilantro for garnish.
In the same pot used for the rice noodles, warm 2 to 3 teaspoons [1 to 2 TBL] oil over medium-high heat until hot but not smoking. Add the chicken and cook, stirring occasionally, until browned but not yet cooked through, 2 to 3 minutes. Add the tomato, tender mustard green stems, and Burmese soup base and cook, stirring occasionally, until the liquid has evaporated and the chicken is cooked through, 2 to 3 minutes. Add the chicken broth and 1 cup [2 cups] water and bring to a boil. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the rice noodles to individual bowls and ladle in the chicken soup. Garnish with the cilantro and as much sambal oelek as you like. Serve the pickled mustard greens on the side.
Kids Can!
  • Time the rice noodles.
  • Toss the noodles with oil.
  • Garnish with the cilantro.
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