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Soy & ginger chicken in noodle broth
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Indulge in a luxurious leek and ginger broth with noodles, chicken, mushrooms, and snow peas for a comforting start to your week.
Ingredients:
  • 400g chicken tenderloins, cut into 1cm-thick strips
  • 1 tsp finely grated fresh ginger
  • 60ml (1/4 cup) kecap manis
  • 100g dried rice noodles
  • 1 small leek, white part only, washed, thinly sliced
  • 80g button mushrooms, thinly sliced
  • 100g snow peas, trimmed, halved
  • 1L (4 cups) chicken style stock
  • 40.00 ml chopped fresh coriander
  • 40.00 ml chopped fresh mint
Instructions:
  • In a bowl, mix together the chicken, ginger, and 1 tablespoon of kecap manis. Place noodles in a bowl, pour boiling water over them, and let sit for 6 minutes until tender. Drain the noodles before using.
  • Preheat a wok or large frying pan over high heat. Add half of the oil and heat until it shimmers. Stir in the chicken mixture and stir-fry for 4 minutes until it turns golden. Transfer to a plate.
  • - Lower the heat to medium and add the rest of the oil along with the leek in the wok or frying pan. Sauté for 3 minutes, then introduce the mushroom, snow peas, and stock. Let it cook for another 3 minutes before mixing in the chicken and noodles. Simmer for an additional 2 minutes, then gently fold in the coriander, mint, and the remaining kecap manis. Serve into individual bowls.

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