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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 5 |
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These are so good- just something I came up with one day. They are quite spicy, so if you don't like a lot of heat, you might lower the spice the first time you try them. You can also adjust to chicken stock in order to have a thick sauce or a more soupy consistency. I like both. The red pepper is a type of spice, not a mashed up pepper as someone once asked me! I am a vegetarian now and this is still fabulous meat free. Ingredients:
1 medium onion (chopped) |
3 garlic cloves (minced) |
1 teaspoon crushed red pepper flakes |
1 -1 1/2 teaspoon ground coriander |
2 -2 1/2 teaspoons cumin |
3 tablespoons soy sauce |
2 (10 ounce) cans coconut milk |
4 cups vegetable stock or 4 cups chicken stock |
1 (400 g) package rice noodles (flat kind) |
2 chicken breasts (cut in strips and cooked) |
Directions:
1. Pour a little oil in a large pot.
2. Add onion, garlic, red pepper, coriander and cumin.
3. Saute until onion has become translucent.
4. Add soy sauce, coconut milk and chicken/vegetable stock. Let simmer for 20 minutes to develop flavor.
5. Add cooked chicken and rice noodles.
6. Continue cooking for ten minutes or until the noodles are softened.
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