28 June 2012

a simple chicken & rice noodle bowl.


Using the left over chicken & broth from the khao man gai, I made a simple chicken & rice noodle bowl for lunch. It is a great way to make delightful leftovers, but this can simply be made with store bought broth & cooking chicken separately.

The fish sauce adds a lovely saltiness without changing the color of the broth, while the lime juice adds a bit of brightness & a hint of that zingy sourness that is often found in Thai or Vietnamese food. This is really about a 10 minute lunch prep... super easy.

a simple chicken & rice noodle bowl.
This makes 2 servings.

7 oz thin rice noodles, cooked al dente
2 cups of chicken broth, warmed 
1 cup of shredded cooked chicken
2 scallions, chopped
2 TBL fish sauce
2 TBL fresh lime juice
cracked pepper
1/2 chili or jalapeno (optional)

  1. In a bowl layer half of the cooked noodles on the bottom, then half of the shredded chicken, the scallion & the jalapeno in each bowl.
  2. Ladle warmed broth over the chicken (about a cup in each bowl), then a squeeze of lime & a TBL of fish sauce in each bowl. Add some cracked pepper to each & serve.


happy eatings & cheers!

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