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Chicken and Crispy Rice-Noodle Soup

Chicken and Crispy Rice-Noodle Soup

RECIPE: Chicken and Crispy Rice-Noodle Soup. Brought to you by MiNDFOOD.

Use last night’s leftover boiled chicken in this delicious crispy chicken noodle soup.The fresh herbs give it a beautiful taste and aroma.

Serves 2

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.

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