Thai Cabbage and Chicken Noodles Recipe



Serves 4


Preparation time: 10 minutes

Cooking time: 15 minutes

You’ll need:


1pt chicken stock (fresh or cube is fine)

1 thumb sized piece of ginger peeled and cut in half

1 star anise

2tbsp fish sauce

2 chicken breasts

400g white cabbage core removed and shredded very finely

200g rice noodles

2 spring onions sliced

1 small bunch fresh coriander

1 small bunch fresh mint

1 lime cut into wedges




What to do:


1.    Place the stock, ginger, star anise, fish sauce and chicken breasts into a sauce pan and slowly bring to the boil. Turn down the heat and leave to poach for 5-8 minutes. Remove the chicken breasts and leave to rest for 5 minutes, then shred.


2.    While the chicken is resting add the cabbage to the stock and simmer for 5-8 minutes until the cabbage is tender. Place the rice noodles in a bowl then cover with boiling water. Leave to soak for 5-10 minutes depending on the packs instructions then drain.


3.    Remove the star anise and ginger from the stock, divide the noodles and cabbage between four bowls and add a ladle of stock to each. Top each bowl with the shredded chicken, spring onions, coriander and mint and serve with a wedge or 2 of lime.



This recipe also works well with sweetheart cabbage
















































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