Prep 15 mins
Cook 30 mins
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.
- 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)
- Pour a little oil in a large pot.
- Add onion, garlic, red pepper, coriander and cumin.
- Saute until onion has become translucent.
- Add soy sauce, coconut milk and chicken/vegetable stock. Let simmer for 20 minutes to develop flavor.
- Add cooked chicken and rice noodles.
- Continue cooking for ten minutes or until the noodles are softened.
We really enjoyed this! One problem ours kept getting thicker and thicker... Next time we will add the full amount of stock so it isn't a problem if it thickens up a bit. Served this with some tofu and spring rolls