RECIPE BY:

Courtney Roulston

SERVING SIZE:

2 people

STOCK:

• 1ltr Massel Liquid Chicken Stock
• 1tsp fresh ginger, finely sliced
• 1 clove garlic, sliced
• ½ star anise
• 1 small cinnamon stick
• 1Tb fish sauce
• 2tsp sugar
• 2tsp Lee Kum Kee Sesame Oil
• ½ white onion, sliced
• 2 cups rice noodles, soaked & drained
• 200gm Coles chicken breast (or tenderloin)
• 1 cup snow peas, trimmed
• 2 bok choy or 1 bunch of any Asian greens
• 1 cup bean sprouts
• ½ cup each: coriander & Thai basil
• Lemon wedges and fresh chilli to serve
• Lee Kum Kee Hoisin Sauce
• Lee Kum Kee Chilli Garlic Oil
• Lee Kum Kee Gluten Free Soy Sauce

METHOD:

• Place all the stock ingredients in a large saucepan over a medium/high heat.
• Bring up to a simmer, cover and cook for 15 minutes for the aromatics to infuse the stock.
• Place the chicken into the stock, and remove from the heat. Allow to gently poach for 15-20 minutes. Once the chicken is cooked through, remove it from the stock, slice/shred and set aside.
• Place the stock back onto the heat and bring back up to a simmer. Add in snow peas and Asian greens. Cook for 2 minutes.
• To serve: Place the soaked rice noodles into the bottom of serving bowls.
• Top with the cooked greens and poached chicken. Pour over the hot stock and scatter with bean sprouts, coriander leaves and Thai basil.
• Serve with lemon wedges, garlic chilli oil and hoisin sauce…and an extra chilli mixed with GF soy sauce dip. Enjoy!