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Red Chili Peppers sesame oil fish sauce lime juice ginger parsley Coriander caster sugar chicken stock water chicken breast carrot hair noodles celery coriander leaves cayenne pepper red chili pepper
Viewed: 67 - Published at: 4 years agoIngredients
- 2 red chili peppers, seeded
- 2 teaspoons sesame oil
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 inches piece ginger, peeled and chopped
- 1 tablespoon chopped parsley
- 1 tablespoon chopped coriander
- 1 12 teaspoons caster sugar
- 3 cups chicken stock
- 1 cup water
- 1 cup chicken breast, strips
- 14 cup carrot, chopped
- 4 ounces angel hair noodles
- 14 cup celery, chopped
- 13 cup coriander leaves, chopped (for garnish)
- 1 teaspoon cayenne pepper, powder
- 1 red chili pepper, sliced (for garnish)
Method
- With a food processor or blender, mix well the red chili pepper, powdered cayenne pepper, fish sauce, sesame oil, ginger, lime juice, parsley, coriander and sugar.
- The mixture should form to a paste.
- In a saucepan over medium heat, add the paste and cook for 1 minute, stirring constantly.
- Add the carrots, celery, 3 cups chicken stock and 1 cup water, then bring to a boil on high.
- Turn heat down to medium, add and pouch chicken strips and poach for 5 minutes or until meat is cooked through.
- Cook angel hair pasta according to package instructions.
- Drain.
- Place equal portions of the cooked noodles in a serving bowl.
- Ladle over the chicken mixture then top and garnish with sliced red chili pepper and reserved coriander leaves.
- NOTES: add vegetables such as diced potatoes, green peas, mushrooms, corn, bell peppers -- etc, for a different flavor.
