Stir Fry with The Michalaks – Quick Noodle Soup


RECIPE: QUICK CHICKEN NOODLE SOUP

Serves 4
15 mins to cook (plus prep time)

INGREDIENTS
2 tsp oil
400g chicken breast, sliced into strips
2 packs of Amoy peanut satay sauce
2 garlic cloves, peeled and finely chopped
Bunch of coriander, stalks finely chopped, leaves picked
2 thumb-sized pieces of ginger, peeled and cut into matchsticks
1l chicken stock
2 x 400ml can Amoy rich coconut milk
4 tbsp Amoy light soy sauce
Juice of 1 lime (cut the other half into wedges for serving!)
2 tsp fish sauce 
150g broccoli
150g green beans
150g sugarsnap peas
4 small heads pak choi, quartered
600g AMOY rice noodles
50g chopped roasted peanuts

OPTIONAL
1 red chilli, finely sliced

METHOD
Put the oil in a pan over a medium heat and add the chicken strips, the Amoy peanut satay
sauce, garlic, coriander stalks and ginger. Stir fry for 3 minutes until everything smells
fragrant. Add the stock, coconut milk, soy, lime juice and fish sauce and bring to the boil.
Continue to cook for a further 3 minutes or until the chicken is cooked.

Add the broccoli and mange tout and simmer for 2 minutes. Stir in the Amoy rice noodles
and pak choi. Cover with a lid and cook for 2 more minutes. To serve, divide the vegetables,
chicken and noodles between two large soup bowls. Pour the broth over and top with
coriander leaves, lime wedges and chopped peanuts – and optional chilli for the adults!

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