Treat yourself and the family with this delicious Thai Cabbage and Chicken Noodles recipe, plus discover many other easy recipes at 24/7 Mom.
Thai Cabbage and Chicken Noodles
- 19.2 fl oz chicken stock ((fresh or cube is fine))
- 1 thumb sized piece of ginger peeled and cut in half
- 1 star anise
- 2 tbsp fish sauce
- 2 chicken breasts
- 14.1 oz white cabbage (core removed and shredded finely)
- 7 oz rice noodles
- 2 spring onions (sliced)
- 1 small bunch fresh coriander
- 1 small bunch fresh mint
- 1 lime (cut into wedges)
- Place the stock, ginger, star anise, fish sauce, and chicken breasts into a sauce pan and slowly bring to the boil. Turn down the heat and leave to poach for 5-8 minutes. Remove the chicken breasts and leave to rest for 5 minutes, then shred.
- While the chicken is resting add the cabbage to the stock and simmer for 5-8 minutes until the cabbage is tender. Place the rice noodles in a bowl then cover with boiling water. Leave to soak for 5-10 minutes depending on the packs instructions then drain.
- Remove the star anise and ginger from the stock, divide the noodles and cabbage between four bowls and add a ladle of stock to each. Top each bowl with the shredded chicken, spring onions, coriander and mint and serve with a wedge or 2 of lime.
- Note: This recipe also works well with sweetheart cabbage.
