Rotisserie chicken jump-starts this saucy noodle dish. Bruising the lemongrass and ginger releases their flavours without breaking them into pieces that are difficult to remove before serving.
- Portion size 4 servings
- Credits : Canadian Living Magazine: December 2014
Ingredients
Method
Using back of large knife, bruise lemongrass and ginger. In large saucepan, bring lemongrass, ginger and broth to boil over medium-high heat. Stir in mushrooms and chili pepper; reduce heat to medium-low. Cook until mushrooms are tender, about 4 minutes.Whisk together brown sugar, fish sauce and curry paste; stir into saucepan along with coconut milk. Whisk cornstarch with 2 tbsp water; whisk into saucepan. Bring to simmer; cook until mixture is hot, fragrant and slightly thickened, about 3 minutes. Stir in sweet pepper; cook just until tender, about 1 minute. Discard lemongrass and ginger.
Meanwhile, cook noodles according to package instructions; drain and stir into saucepan. Add chicken, cilantro, green onion and lime juice; heat through.
Nutritional facts per serving: about
- Fibre 3 g
- Sodium 701 mg
- Sugars 7 g
- Protein 22 g
- Calories 443.0
- Total fat 23 g
- Potassium 529 mg
- Cholesterol 50 mg
- Saturated fat 19 g
- Total carbohydrate 40 g
%RDI
- Iron 28.0
- Folate 14.0
- Calcium 4.0
- Vitamin A 6.0
- Vitamin C 48.0
