LCD – All Recipes, LCD – Best, Main
2 tablespoons chopped spring onions
1 large tomato chopped
1 garlic clove minced
1 heaped tablespoon fresh peeled and chopped ginger
10 fresh coriander sprigs
1/4 cup chopped fresh basil leaves
1 cup Chicken Stock (page 98)
4 free-range skinless boneless half chicken breasts, precooked and cut into pieces (The pieces from the whole chicken left over from making the chicken stock may be used in this recipe)
3– 4 tablespoons cold-pressed olive oil
1 carrot julienned 1 stalk celery, chopped
1/4 cup shredded Chinese cabbage
1/2 green capsicum cut into strips
450 grams (one pound) cooked thin egg noodles
Pinch sea salt
Freshly ground black pepper
(DF, NF, YF)
Combine spring onions, tomato, garlic, ginger, salt and pepper, coriander and basil with the chicken pieces and oil (or stock), and sauté for 2–3 minutes.
Add carrot, celery, cabbage and capsicum and sauté for a few minutes.
Add chicken stock to the mixture with the precooked egg noodles.
Reduce heat and simmer 5 minutes, adding more chicken stock if mixture is too thick.