Serves: 3-4 as lunch (4-6 as starter course)
Difficulty: Easy
Ingredients:
Difficulty: Easy
Ingredients:
- 1 cup left over vegies or frozen vegies
- 1/2 cup corn kernels
- 1 tsp coconut essence
- 1/4 cup skim milk powder
- 75 g rice stick noodles (vermicelli)
- 100-150 g left over chicken (or beef), or 1 small grilled chicken breast, chopped
- 4 cups of chicken stock (or beef if using beef)
- handful of beansprouts (if you have them)
- 1-2 tsp dry Thai herb mix (I use crushed herbs from fridge section of f+v - 1 tsp basil, 1 tsp coriander and 1/4 tsp lemongrass)
Method:
Bring stock to boil. Add noodles and vegies, cook 2-3 mins, add chicken and herbs. Turn off heat and stir through the coconut essence, skim milk powder and bean sprouts (if using)
Optional - serve with a little chilli
Optional - serve with a little chilli
Not on Core? The total for the recipe is 7.5 pts
(assuming 150g roast chicken breast no skin, Trident rice stick noodles and all veg except corn is point free)
(assuming 150g roast chicken breast no skin, Trident rice stick noodles and all veg except corn is point free)
1 comment:
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