Mouth-watering Asian flavours spring to life in this spicy broth with noodles and chicken dumplings.
Ingredients
- 200g dried rice stick noodles
- 3 single chicken breast fillets, coarsely chopped
- 1 egg white
- 1 small fresh red chilli, coarsely chopped
- 6cm-piece fresh ginger, peeled, finely grated
- 1L (4 cups) Massel chicken style liquid stock
- 80ml (1/3 cup) fresh lime juice
- 2 tablespoons kecap manis
- 1 large fresh red chilli, thinly sliced
- 1-2 tablespoons dry sherry
- 1 bunch baby pak choy, leaves separated, washed
Method
- Step 1Prepare the noodles following packet directions or until tender. Drain.
- Step 2Meanwhile, place the chicken, egg white, chopped chilli and 1 tablespoon of ginger in the bowl of a food processor and process until just combined. Use wet hands to roll 1 tablespoon of the chicken mixture into a ball. Repeat with the remaining chicken mixture.
- Step 3Place the stock, lime juice, kecap manis, sliced chilli, sherry and remaining ginger in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to medium-low. Add the chicken balls, 1 at a time, and cook for 4 minutes or until cooked through.
- Step 4Add the pak choy to the pan and cook for 30 seconds or until pak choy just wilts. Divide the noodles and soup among serving bowls. Serve immediately.
Nutrition
1305 kj
Energy
4g
Fat Total
1g
Saturated Fat
4g
Fibre
40g
Protein
88mg
Cholesterol
1829.16mg
Sodium
2g
Carbs (sugar)
25g
Carbs (total)
All nutrition values are per serve
Notes
To reduce the heat in the dumplings, deseed the chilli before adding it in step 2.
- Author: Reader recipe
- Image credit: Ian Wallace
- Publication: Australian Good Taste
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