- 400 g rice noodles
- 3 cloves garlic, crushed
- 1 x 5 cm fresh ginger piece, peeled and thinly sliced
- 2 T canola oil
- 12 bulbs baby bok choy
- 400 ml coconut milk
- 4 free-range skinless chicken breasts, thinly sliced
- Sea salt, to taste
- 1 lime, juiced
- 1 t fish sauce
- Fresh coconut slivers, for serving
- 2 fresh red chillies, seeded and thinly sliced, to garnish
- 1 handful fresh coriander, to garnish
Cook the rice noodles in boiling water for 5 minutes, or until tender. Drain and set aside.
Gently fry the garlic and ginger in the canola oil for 30 seconds over a medium heat until fragrant. Add the bok choy and flash-fry until slightly wilted. Remove from the heat.
Bring the coconut milk to a gentle simmer in a saucepan. Poach the sliced chicken in the coconut milk in batches for 2 minutes, stirring to ensure even cooking. When cooked through, remove from the coconut milk using a slotted spoon. Season the chicken with sea salt and toss with the lime juice. Set aside.
Add the bok choy, fish sauce and rice noodles to the coconut milk and gently heat through.
Divide the noodles and bok choy between four bowls and serve hot topped with slivers of coconut and chicken.
Garnish with fresh red chilli and fresh coriander.