THAI CABBAGE AND CHICKEN NOODLES
Preparation time: 10 minutes
Cooking time: 15 minutes
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