Korean Spice Marinated Chicken & Rice Vermicelli Noodles

Mon, 18 September 2017

You will need! 

 

·         2 tablespoons Donegal Garlic Rapeseed Oil

·         1 tablespoon fresh ginger, grated

·         6 tablespoons miso street Sauce

·         8 oz. boneless chicken breast or thighs, sliced marinated in ChanChan spice bag seasoning

·         500ml Fresh chicken stock or Stock Cube broth

·         2 tablespoons fish sauce

·         2 kaffir lime leaf

·         100ml coconut milk

·         6 oz. dried rice vermicelli noodles 

·         1 lime, juiced

·         Sliced red onion, red chilies, coriander, scallions to garnish

 

To cook:

 

1.      In a large pot over medium heat, add the Donegal garlic Rapeseed oil, ginger, and Hong Kong street sauce. Fry for 3 minutes, until fragrant.

 

2.      Add the spiced chicken and cook for a couple minutes, just until the chicken goes white

 

3.      Add the chicken broth, water, fish sauce, lime leaf and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it’s too salty, add a bit of water).

 

4.      Add dried vermicelli noodles in your soup broth and cook for 4mins until soft and serve. The noodles will be ready to eat in a couple minutes.

 

5.      Divide among serving bowls, add a squeeze of lime juice and your garnishes on top , drizzle a little lemon Donegal rapeseed oil & a little Hong Kong street sauce to finish