Thai Noodle Bowl

• Meat

  • 1 Chicken breast

• Produce

  • 1 Celery
  • 1 powder tbsp Chilli
  • 1 Chilli flakes, Dried
  • 1 leaves cup Cilantro/coriander
  • 4 minced cloves Garlic
  • 1 Lemon grass
  • 1 Lime juice- from 1 lime
  • 1 Onion
  • 150 g Spinach
  • 1 cup Tomatoes, canned

• Canned Goods

  • 1 Chicken broth, low-sodium

• Condiments

  • 1 Fish sauce

• Pasta & Grains

  • 125 g Chow mein noodles or any other asian noodles or even spaghettini

• Oils & Vinegars

  • 1 tbsp Oil
  • 1 tbsp Sesame oil

Found on vikalinka.com

Description

Ingredients

• Oil- 1 tbsp.
• Sesame Oil- 1 tbsp.
• Onion, diced- 1 medium
• Celery, diced- 2 ribs
• Garlic, minced- 4 cloves
• Lemon grass (I used a pre-made paste from a tube)- 1 tbsp.
• Chilli powder- 1 tbsp.
• Dried Chilli flakes- ⅛-1/4 tsp. (to taste)
• Low-sodium Chicken Broth, pre-made or your own- 6 cups/1.5 litre
• Canned Crushed Tomatoes- 1 cup
• Chicken Breast, diced into bite size pieces- 2
• Fish Sauce (Nam Pla or Nuoc Mam)- 3 tbsp.
• Cilantro/Coriander leaves- 1 cup
• Chow Mein Noodles or any other Asian noodles or even spaghettini- 125 gr.
• Spinach- 150 gr
• Lime juice- from 1 lime

Directions

• In a large pot heat both oils, then add diced onions, celery, minced garlic, lemon grass paste, chilli powder and red chilli flakes and cook until soft over medium heat for 5 minutes.
• Add the broth, tomatoes, chicken, fish sauce, cilantro leaves and bring to a boil, simmer for 10 minutes.
• Add the noodles to the pot and cook according to package directions, mine took 5 minutes.
• Once the noodles are done, stir in spinach leaves and lime juice and take off the heat.