A taste of the East!
Here’s a delicious restaurant-quality meal you can prepare with ease.
Using mostly fresh ingredients, and packed with nutrients and flavour, this recipe is definitely in our top 10 favourite Asian recipes ????
Enjoy!
Quick Asian noodles
1 litre (4 cups) chicken stock (made with one organic stock cube)
300ml (10 fl oz) canned unsweetened coconut milk
15g (1 tbsp) fresh ginger, finely chopped
3 garlic cloves, minced
3 spring (green) onions, sliced diagonally
2 shallots, peeled and quartered
6 kaffir lime leaves
1-2 red chilli peppers, sliced
juice of 1 lime
1 tbsp fish sauce
2 tsps honey
350g (12 oz) chicken or turkey breast, sliced (or substitute with beef or prawns/shrimp)
100g dry weight (3.5 oz) rice noodles or ribbon noodles
to serve:
a sprinkle of fresh coriander (cilantro), finely chopped
a small handful of beansprouts
Serves 3
Per serving:
369 calories
32g protein
22g carbs
17g fat
Place the stock in a saucepan over a medium flame. Add the coconut milk, ginger, garlic, spring onions, shallots, chilli peppers, lime leaves, fish sauce, lime juice and honey.
Bring to a boil, cover and simmer for 10 minutes.
Add the chicken/turkey and noodles. Stir well and cook for 20-25 minutes.
Serve with fresh coriander and beansprouts.
Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on same day.
