Use last night’s leftover boiled chicken in this delicious crispy chicken noodle soup.The fresh herbs give it a beautiful taste and aroma.
1 tbsp peanut oil
500g rice noodles, cut into logs
2 cups reserved chicken, shredded
1 small white onion, thinly sliced
1 cups bean sprouts
1/2 cup coriander leaves
1/2 cup mint leaves
1/2 cup Thai-basil leaves
2 cups hot leftover chicken stock
1 lemon, cut into wedges
¼ cup chilli sauce
Heat oil in a large frying pan over high heat. Cook noodles for 5-6 minutes on each side, or until golden. Place noodles in 2 bowls and top with shredded chicken, onions, bean sprouts, and herbs. Add hot chicken stock and serve with lemon wedges and leftover chilli & ginger sauce.