asian coconut chicken noodles

By stormykiwi on 12 April 2011 | Viewed 4734 times

yum yum for the tummy

Ingredients

125g thin rice vermicelli noodles
350g Tegel Thin Cut Chicken Breast
1 Tbsp Gourmet Garden Lemongrass
1 tsp Gourmet Garden Garlic
2 tsp Gourmet Garden Mild Chilli
2 tsp Ayam Fish Sauce
2-3 spring onions, sliced
4-5 cups shredded wong bok (or any Chinese cabbage)
270ml can Ayam Light Coconut Cream or Ayam Light Coconut Milk
1/4 cup chopped roasted peanuts

Method

1. Place the noodles in a bowl, pour over boiling water and set aside for 10 minutes, then drain.

2. In a large saucepan place Tegel Thin Cut Chicken Breast and 1 cup water, Gourmet Garden Lemongrass and garlic. Poach the chicken in this liquid for 5-10 minutes or until cooked through. This is now the stock for your soup base. Remove chicken from pan and set aside.

3. Into the stock add Gourmet Garden Mild Chilli , Ayam Fish Sauce , spring onion and wong bok. Cook for 2 minutes then add in the Ayam Light Coconut Cream or Ayam Light Coconut Milk , chicken and noodles previously set aside and continue heating for another 3 minutes or until chicken is heated through.

4. Serve in bowls garnished with roasted peanuts.

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