Serves:4
Preparation time:20 minutes
Cooking time:20 minutes
Ingredients:
Soup:
- 1 packet Chang's Thai Style Rice Noodles
- 1.7 litres (7 cups) chicken or vegetable stock
- 1 tablespoon Chang's Original Fish Sauce
- 2 tablespoons Chang's Gluten Free Tamari Light Soy Sauce
- 3 tablespoons white miso paste (Gluten Free miso paste)
- 3cm piece fresh ginger, finely grated
Mince:
- 500g chicken or pork mince (substitute with crumbled tofu for a vegetarian option)
- 3 tablespoons Chang's Sesame Oil
- 3 tablespoons Chang's Gluten Free Tamari Light Soy Sauce
- 4 garlic cloves, minced
- Salt and pepper
Garnish:
- 1 bunch Chinese broccoli, thinly sliced
- 1 x 400g can sweet corn, drained
- ¼ small purple cabbage, finely shredded
- 2 tablespoons black sesame seeds
Method:
- Heat the Sesame Oil in a wok or pan and add the chicken mince. Cook over high heat until golden and breaking up any lumps. Season with salt and pepper and add the garlic and Tamari Light Soy Sauce. Cook for 2 minutes or until the sauce thickens. Remove from heat and set aside.
- Add the stock, miso paste, Fish Sauce, Tamari Light Soy Sauce, and ginger into a large saucepan and bring to boil.
- Next add the Pad Thai Rice Noodles and cook for 5 minutes. Remove from heat.
- Bring it together. Divide between 4 bowls, the Chinese broccoli, cabbage, and corn. Next add the chicken mince and noodles and then ladle the soup stock over the top.
- Garnish with black sesame seeds and serve.
