July's Dish: Olympic Fuel: Thai Chicken Noodle Soup

The recipe was developed by top sports nutritionists USOC's Colorado Springs headquarters. This dish is recommended after moderate-intensity training days.



1 1/8 pounds diced chicken breast

1 1/2 ounces each:

hoisin, soy, and fish sauces

3/4 ounce minced garlic

1 teaspoon cayenne pepper

9 ounces Thai rice noodles

2 1/4 teaspoons of diced jalapeño pepper

1 1/2 ounces of white vinegar

3 tablespoons each:

chopped green onion and cilantro

1/2 cup of bean sprouts

How To:

Add 1 1/2 quarts of water to a pot and bring to a boil. Add 1 1/8 pounds of diced chicken breast and 1 1/2 ounces each of hoisin, soy, and fish sauces, plus 3/4 ounce of minced garlic and 1 teaspoon of cayenne pepper. Simmer on low heat for an hour.

While cooking, soak 9 ounces of Thai rice noodles in warm water for 30 minutes. Drain and rinse with cold water. 

In a small bowl, mix 2 1/4 teaspoons of diced jalapeño pepper with 1 1/2 ounces of white vinegar; in another small bowl, combine 3 tablespoons each of chopped green onion and cilantro.

Blanch the noodles in a pot of boiling water and drain.

In separate bowls, top 1/2 cup of noodles with 1/2 cup of bean sprouts, 1/2 tablespoon each of the jalapeño and green onion mixtures, and 1/2 teaspoon of sugar. Spoon 3 ounces of chicken and 6 ounces of stock over the noodles and serve. Makes six 12-ounce servings.