Delicious light dish
180g chicken meatballs (6 split in half again)
400ml chicken stock
0.25 tsp ground lemongrass or 1 lemongrass stalk bashed & cut in half
1inch piece ginger peeled & grated
4 tenderstem broccoli stalks halved & sliced into smaller pieces
1 pak choi head cut lengthways into quarters
1 pack straight to wok noodles (150g)
1tbsp fish sauce
5ml lime juice
1/2 red chilli sliced
1 spring onion sliced
- Pour chicken stock into a saucepan & heat, when it starts to boil add the lemongrass & ginger.
Add the meatballs & simmer for about 3 minutes then turn each meatball.
- Add the fish sauce, lime juice, broccoli & pak choi & simmer for a further minute until the pak choi leaves have wilted.
- Remove noodles from packet, place them in a sieve & pour boiling water over them to rinse off the oil they come in & heat them through.
- Divide noodles between 2 bowls then divide the hot mixture between the bowls & garnish with spring onion & chilli.
- Prep Time: 10
- Cook Time: 10
- Calories: 272