THAI STREET NOODLES

A quick and easy mid-week dinner, who doesn't love chewy textured noodles in an aromatic zingy broth? Extra condiment such as fish sauce, toasted chilli flakes, crushed peanuts and fried garlic can be added at the table.

Prep:
20 minutes
Cook:
20 minutes
Serves:
4

Ingredients

For the broth:

1L chicken stock

3 lemongrass stalks stalks, roughly chopped

4 Kaffir Lime leaves, torn

2 Farro star anise

2 Tbsp Kikkoman soy sauce

3 Tbsp Megachef fish sauce

1/2 tsp palm sugar, grated

1 tsp Ground white pepper

For the minced lemongrass chicken:

4 cloves of garlic peeled and chopped

1 tsp Ginger, chopped

500g chicken mince

1 lemongrass stalk white part only - finely chopped

1/4 tsp Farro ground black pepper

400g Rice Sticks

To serve:

50ml chilli sauce

1 bag Mung Bean Sprouts

1 bunch fresh coriander - leaves picked

1 Lemon cut into wedges

Method

For the broth: Place stock and 1 - 2L of water in a large-sized pot over a high heat.

Add all the remaining ingredients and bring to the boil. Reduce heat to low and let infuse for 20 mins before straining and discarding the solids

For the minced lemongrass chicken: While the stock is cooking, make the minced lemongrass by heating 2 tablespoon of oil in a frying pan over a medium heat. Add the garlic, ginger, black pepper and lemongrass and cook for 2-3 minutes until fragrant and lightly coloured. Add the chicken mince, breaking it up with a wooden spoon and cook for 3-4 mins or until slightly browned. Set aside until needed

In another large pot, bring 3 litres to the boil and cook the rice noodles for 4-5 minutes or until tender. The noodles should be slightly chewy. Drain well

To serve: Divide the noodled into 4 serving bowls and ladle in the hot broth

Evenly spoon over the minced lemongrass chicken into each bowl

Top each bowl with some of the fresh mung beans, a drizzle of chilli oil, some fresh coriander and a lemon wedge. Add any other desired condiments such as crushed peanuts and crispy shallots