Yields 6 Portions
1/2 pound boneless, skinless Chicken breast
1/4 pound Rice vermicelli noodles
3 cloves minced Garlic
1 tablespoon ground Cumin
1/2 teaspoon Turmeric
5 cup Chicken stock
1/2 teaspoon grated Lime rind
2 tablespoon Lime juice
2 teaspoon chopped Ginger
2 teaspoon Sugar
1 teaspoon Chili paste
1 cup Bean sprouts
1 cup coarsely chopped Romaine lettuce
2 tablespoon chopped Fresh coriander
Level of Difficulty:
This recipe has not been reviewed
Cut chicken into thin strips. Break noodles into 3 inch long pieces.
In a saucepan, combine garlic, cumin and turmeric; cook over medium heat, stirring constantly, for 1 minute. Add chicken, chicken stock, lime rind and lime juice, ginger, sugar and chili paste; bring to boil. Reduce heat and simmer for 5 minutes.
Add noodles; simmer for 3 minutes. Add bean sprouts and romaine lettuce; cook for 1 minute. Ladle into individual bowls and sprinkle with coriander before serving.
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