Add some Vietnamese flavour to your menu with this noodle-bowl made with the fresh flavours of cilantro, green onions, basil and a sprinkle of red pepper flakes.
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|1. Reconstitute Artisan Chicken Stock according to package directions and set aside.|
|2. Soak noodles in very hot tap water according to package directions. While noodles are soaking, heat oil in deep skillet over medium-high heat; add chicken, garlic, ginger and pepper flakes. Cook stirring for 3 minutes; then add stock and fish sauce; bring to a boil. Reduce heat to medium and simmer until chicken is done, about 8 minutes.|
|3. Drain noodles and cut into short pieces, about 1 ½ inches long; add into hot broth. Serve 2 cups (480 mL) garnished with cilantro, green onion and basil.|