Ingredients List (Serves 3)
1 litre chicken stock (made with 2 organic stock cubes)
600ml cold water
1 inch piece of fresh ginger, peeled and roughly chopped
500g fresh chicken breast, cut into strips
2 star anise
1 red bell-pepper, sliced
5 black peppercorns
2 tbsps light soy sauce or tamari
2 tbsps fish sauce (nam pla)
100g vermicelli rice noodles (or use gluten free noodles if preferred)
Juice of 1 lime
To Serve:
1 red chilli pepper (per person), sliced (optional)
A sprinkle of fresh mint leaves, chopped
A sprinkle of fresh coriander leaves, chopped
10g carrot, spiralised or peeled with a potato peeler
1 spring onion, sliced
Nutrition Info
Per serving: 438 calories, 6g fat, 42g carbs, 54g protein
Preparation Instructions
Combine the stock, cold water, ginger, chicken, star anise, bell-pepper, peppercorns, soy sauce and fish sauce in a large saucepan
Place over a medium/high heat until simmering gently
Reduce heat to medium/low, cover and simmer for 10 minutes
Add the noodles, stir and cook for 3 minutes, or until tender
Add the lime juice. Taste and add more seasoning if required
Divide the contents of the saucepan between three serving bowls
Top with the carrot, mint, coriander, spring onions and chilli pepper
Serve with lime wedges
Store any leftovers in an airtight container and refrigerate for up to 3 days