Shannon's Rice Noodle Stir-fry

By ShannonB

When I was attempting to recreate the delicious flavours of the soup we had with friends Meriel & Lenny, I made this stir-fry, which is delicious with chicken but could be eaten vegeterian or with salmon instead.

Ingredients

• 1 tbsp fish sauce
• 1 litre chicken broth (or 1 litre water and 2 OXO cubes)
• 1 tbsp rice vinegar
• Juice of 1 lime
• 2 tsp sweetener or sugar
• 2 garlic cloves, minced
• 2 tsp ginger, minced
• 1 package stir-fry vegetables (or vegetables of your choice, shredded)
• 1 package rice noodles
• 1 carrot, shredded
• 1 package shredded cabbage
• 500 g chicken breasts, cubed
• Soy sauce, to serve
• Fresh coriander, to serve

Preparation

Step 1

If needed, prepare rice noodles, rince and drain. Set aside. Heat wok and coat with cooking spray. Add chicken and cook, turning, until starting to brown, approximately 5 minutes. Add all vegetables, then remaining ingredients except soy sauce and fresh coriander, adding rice noodles last. Cook until heated through, about 5 minutes more. Serve in bowls with fresh coriander and soy sauce to taste.