Thai basil and chicken noodles
5
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Thai basil has more of a licorice flavour the traditional Italian basil. To retain its fresh flavour it should be added at the last minute.
Ingredients
Skinless chicken breast
500 g, thinly sliced
Fresh red chilli
1 whole, thinly sliced
Fresh lemongrass
1 piece(s), finely chopped
Fresh ginger
1½ tbs, finely grated
Garlic
2 clove(s), thinly sliced
Broccolini
1 bunch(es), cut into 6cm lenghts
Choy sum
1 bunch(es), baby variety, cut into thirds
Fresh rice noodles
400 g, pad thai variety
Kecap manis
2 tbs, (Indonesian sweet soy sauce)
Fish sauce
2 tsp
Fresh basil
⅔ cup(s), Thai variety, leaves
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a wok with oil and heat over medium-high heat. Stir-fry chicken, in batches, for 5 minutes or until browned. Transfer to a plate.
2
Reheat wok over medium-high heat. Stir-fry chilli, lemongrass, ginger and garlic for 3 minutes or until softened. Add broccolini and ¼ cup (60ml) water and stir-fry for 2 minutes or until just tender and most of the water has evaporated.
3
Return chicken to wok with choy sum, noodles, kecap manis, fish sauce and ½ cup basil and stir-fry for 2-3 minutes or until heated through. Serve topped with remaining basil.
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