A warming fresh dinner, full of vitamins and nutrients.
To make the broth:
Bring to the boil the left over bones from a roast chicken, just covered in water. Simmer on a low heat for half an hour and crush for more flavour. Drain the bones saving the broth in a bowl. Season with fish sauce, pepper and soy sauce.
To make the noodles:
Add a portion of rice noodles to the hot bone broth and leave until cooked. This only takes about 5 minutes.
To make the topping:
1/4 of a finely chopped onion
1/2 garlic clove crushed
1/2 inch of ginger grater
3 slices of red chilli
3 stems of broccoli
1/2 a tin of Chinese style vegetables
4 large king prawns
Fry the onion, garlic and broccoli in a little oil until soft. Add all other incredients and fry until cooked. Add the topping to the noodles and broth. Serve with chilli oil, sesame seeds and fresh coriander.
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