CHICKEN NOODLES

 

 

 

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