Sheila prefers noodles cooked in a broth anytime to pasta or rice stir fries. Juicy chicken and noodles dished up in a deliciously flavored broth. Lots of ingredients but most of them all belong to the stock, and only 4 lines of instructions, easy peasy.
Ingredients serves 2
100 gr dried vermicelli noodles
1 leek trimmed and thinly sliced
150 gr peas, or broad beans
150 gr cooked chicken breasts
20 gr coriander roughly chopped
for the broth
800 ml chicken stock I use pho stock from the Asian supermarkets
25 gr creamed coconut
thumb sized piece of ginger grated made into a past with the garlic
1 garlic clove crushed made into a paste with the ginger
1 tablespoon soy sauce
1 teaspoon pomegranate molasses
1 teaspoon ground coriander
1 teaspoon ground cumin
1 hot green chili finely chopped
1 lemon grass stalk finely chopped
1 tablespoon lime juice
Method
Put the chicken stock with all the other broth ingredients into a large saucepan and bring to the boil.
Soak the dried noodles in a bowl of boiling water for about 4 minutes, then drain and refresh under cold running water.
Add the leek and boil for 3 minutes then add the peas or beans and cook for a further 2 minutes.
Add the chicken and coriander to the broth, along with the noodles, and heat through.
Original recipe 20 minute suppers itsu
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