Chicken and vegetable broth with rice noodles
You must be logged in to favorite a recipe.Login
Thanks for your rating!
You must be logged in to rate a recipe. Login
- George Jardine
- 4
- Carb Conscious Dairy free Fat conscious
- 15 minutes
- 15 minutes
- Jordan Unwooded Chardonnay
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 1 litre chicken stock
- 4 free-range chicken thighs
- Sea salt and freshly ground black pepper
- 1 t crushed ginger
- 1 t crushed garlic
- 1 T soya sauce
- 1/2 t sesame oil
- 1 t fish sauce
- 100 g broccoli florets
- 100 g shimeiji mushrooms
- 100 g bean sprouts
- 2 spring onions
- 2 baby marrows, sliced
- 400 g cooked rice noodles
Cooking Instructions
Bring the stock to the boil, add the chicken and gently simmer until cooked through. Remove the chicken from the stock and remove the meat from the bones.
Season the broth and add the ginger, garlic, soya sauce, sesame oil and fish sauce. Add the chicken and vegetables and simmer.
Add the cooked rice noodles and serve.
Comments