Fragrant Noodles in Chicken Broth
This noodle dish is based on a Vietnamese pho - I am not claiming that this is anything like an authentic recipe! Full of flavour and goodness, this big bowl of steaming hot rice noodles is a really simple mid-week supper. Made with fragrant herbs and a fresh squeeze of lime, you can change this up and add beansprouts, chilli, any vegetables that take your fancy and even swap the chicken for beef. Make it your own and enjoy!
- Serves x 4
- 8 ozs (225g) thin rice noodles
- 2 carrots chopped into small batons
- 2 scallions chopped
- 2 sticks celery chopped into small batons
- Handful mangetout sliced in half length ways
- 8 ozs (240 ml) chicken broth (bought or preferably homemade)
- 2 garlic cloves crushed
- 1 inch piece ginger finely chopped
- 2 tablespoons fish sauce
- 4 chicken thighs cooked through
- 1 lime cut into 4 wedges
- A large bunch fresh coriander
- Cook the noodles following the instructions on the packet, do not over cook.
- Place the thinly sliced carrots, scallions, celery, mangetout and cooked noodles into the serving bowls.
- Place your chicken broth in a pan and add garlic, ginger, fish sauce and chicken which you have removed from the bone.
- Heat your chicken broth until piping hot.
- Divide the broth and chicken equally among the bowls the residual heat from the broth will be enough to lightly cook the vegetables.
- Top with a wedge of lime and lots of fresh coriander.
Let me know if you make this and how you get on #consideredbyhj
Products used: Hampton Bowl3540163 Hampton Side Plate3540162 Stamp Tea Towel3511187 Food Tea Towel3511190 Considered by Helen James is available at selected stores