1 red chilli, seeds removed and finely chopped, optional
2 small carrots, sliced
1 chicken breast fillet, halved lengthways
4 mushrooms, sliced
1 head baby bok choy, sliced
Instructions
Place rice noodles in a heat-proof bowl, cover with boiling water and set aside.
Pour chicken stock into a medium frying pan, add ketjap manis, garlic, ginger and red chilli and bring to the boil. Simmer for a minute.
Add carrots and chicken breast, reduce heat to a gentle simmer and cook for further 8 minutes, turning the chicken after 4 minutes.
When chicken is almost done, add mushrooms and bok choy and cook 2 minutes more.
Drain noodles and place in a bowl. Top with remaining ingredients.
Notes
Lyndey’s Note: Firm white fish can be substituted for the chicken or try adding other vegetables such as snow peas, beans or other chinese greens such as gai lan, pak choy or wombok.
