Chicken Pho Noodle Soup
- 1 Knorr Chicken Stock Cube
- 200 g cooked chicken strips
- 100 g rice vermicelli
- 100 g mangetout, washed and halved lengthways
- 1 lime, juiced
- 15 g fresh ginger, peeled and grated
- 1 clove of garlic, peeled and finely chopped
- 1 tablespoon fish sauce
- 2 tbsp vegetable oil
Place a 2-litre saucepan over a medium-low heat, add the oil, ginger and garlic, then fry for 1 minute.
Boil the kettle. Measure out 900ml of boiling water in a measuring jug, then crumble in the Knorr Chicken Stock Cube and stir to make a stock. Pour into the pan and bring to a simmer.
Break in the rice noodles and cook until tender, adding the fish sauce and mangetout for the final 2 minutes. Squeeze in the lime juice and remove from the heat.
Divide the chicken equally between 4 serving bowls. Ladle over the soup and serve straightaway.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||333.457 kcal|
|Protein (g)||13.486 g|
|Sugar (g)||1.876 g|
|Fat (g)||14.35 g|
|Fibre (g)||1.892 g|
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