250g packet of rice noodles
6 cups chicken stock
2 teaspoons peeled and grated fresh ginger
350g thinly sliced skinless chicken breasts
4 cups mixed sliced vegetables
1/4 cup chopped fresh mint, coriander or basil
3 tablespoons soy sauce
2 tablespoons fresh lime juice
1 teaspoon minced garlic
1/2 teaspoon fresh chilli
- Cook noodles according to package directions and drain.
- Combine stock and ginger in a large pot, and bring to a boil over high heat. Add chicken, and cook for 3 minutes or until cooked through. Add vegetables, and cook 2 minutes or until just tender.
- Remove pot from heat, and stir in cooked rice noodles, herbs, and remaining ingredients.
- Serve in large pasta or noodle bowls and enjoy!