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Home Lunch

Chicken and coriander noodle cups

Chicken and Coriander Noodle CupsRecipes+
2
15M
10M
25M

Ingredients

Method

1.Bring a small saucepan of water to the boil over high heat.
2.Add chicken; cover. Simmer 5 minutes. Remove from heat; stand 20 minutes. Using a slotted spoon, transfer chicken to a heatproof board; cool. Shred chicken.
3.Soak noodles in boiling water in a heatproof bowl 5 minutes. Stir to separate strands; drain. Rinse under cold water; drain.
4.Place fish sauce, juice, sugar and chilli in a large bowl; stir until sugar dissolves. Add noodles, chicken, carrot, coriander and half the shallots; toss to combine.
5.Divide salad among lettuce leaves. Serve topped with remaining shallots.

Vermicelli noodles are also called bean thread noodles. Fried shallots are in the Asian food aisle of supermarkets. Use kitchen scissors to cut whole chicken into pieces. For a healthier meal, remove skin from the chicken pieces. No waste: Make stock with chicken bones. Combine bones, chopped onion and celery in a saucepan; cover with water. Bring to the boil. Simmer 1 hour; strain. Freeze for up to 3 months.

Note

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