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Ingredients

Method

  • STEP 1

    Soak the stir fry noodles for 4 minutes in boiling water. Drain, rinse, drain again. Divide between 4 soup bowls.

  • STEP 2

    Heat the chicken stock in a pan with the shredded lime leaves, grated ginger and finely chopped coriander.

  • STEP 3

    Bring to a boil and add the can of creamed-style corn and the cooked, shredded skinless chicken breasts. Heat for 2 minutes, then ladle over noodles and serve.

Recipe from Good Food magazine, July 2004

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A star rating of 3.5 out of 5.4 ratings
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