Difficulty:
Preparation Time: 15 mins
Cooking Time: 30 - 15 mins
Serves: 6
Meal Occasion: Main course, Entrée
Classification: Soup
Region: Australia
Pasta Shape: vermicelli Egg Noodle
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San Remo La Pasta Risoni Pasta Chicken Flavour
Preparation Time: 15 mins
Cooking Time: 30 - 15 mins
Serves: 6
Meal Occasion: Main course, Entrée
Classification: Soup
Region: Australia
Pasta Shape: vermicelli Egg Noodle
| Substitute Shape: | Vermicelli, Angel Hair, Thin Spaghetti, Tagliatelle Egg Noodle |
Ingredients
San Remo Reg No90 Vermicelli Egg Noodle 250g
2 small red chillies, finely chopped
light soy sauce and white pepper, to taste
1/2 tablespoon sesame oil
1 bunch bok choy, roughly sliced
100g fresh shiitake mushrooms, thinly sliced
2 skinless chicken thigh fillets
2 cups water
4 cups chicken stock
4 spring onions, trimmed, thinly sliced and divided according to white and green parts
1 tbsp finely grated ginger
1/2 tbsp vegetable oil
1 lemon, cut into wedges
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Method
- Cook the pasta according to packet directions until al dente, then rinse under cold running water and drain well. Divide amongst 4 individual bowls.
- In a large pot, heat up vegetable oil. Saute ginger and white parts of spring onions until soft.
- Pour in stock and water, and bring to boil. Add chicken and mushrooms, then turn down the heat and let it simmer for 10 minutes.
- Remove chicken from the pot, coarsely shred with a fork on a chopping board and return to the pot again.
- Bring broth to the boil and add bok choy. Cook for 1 minute or until bok choy is just tender. Remove from heat.
- Season with light soy sauce and white pepper to taste.
- Divide soup ingredients evenly amongst each bowl of pasta and ladle the hot broth over them.
- Lightly drizzle with sesame oil. Garnish with red chillies and green parts of spring onions.
- Serve with lemon wedges for squeezing.
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