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Categories:
chicken chicken garlic ginger rice noodles soy sauce substitute spring onions sweetcorn mushrooms chilli
Viewed: 43 - Published at: 9 years agoIngredients
- 1800 ml chicken or vegetable stock
- 350 grams chicken breast or cubed 'tofu' from my Soy-Free (chicken flavour) tofu recipe link below
- 2 clove finely chopped garlic
- 2 tsp fresh grated ginger
- 100 grams rice noodles
- 4 tsp Vickys Soy Sauce Substitute from the link below
- 4 spring onions, sliced
- 4 tbsp sweetcorn
- 4 mushrooms, thinly sliced
- 1 finely sliced chilli, sliced spring onion and mint leaves to garnish if desired
Method
- Put the stock, chicken / 'tofu', ginger and garlic in a pan.
- Half cover and simmer for 20 minutes until the chicken is cooked through
- Remove the chicken and shred or slice then return to the pan.
- If using tofu just leave it cubed
- Add the rice noodles, spring onion, sweetcorn, mushrooms and 'soy sauce' and let simmer a further 3 minutes until cooked through
- Serve with garnish sprinkled on top if desired
- I like to add some chilli flakes or a little squeeze of thai sweet chilli sauce to give a little extra flavour if I'm feeling especially under the weather
