Soy & Ginger Chicken in Noodle Broth
Preparation : 1 h 
Cooking : 0 min
Total time : 1 h Rest : 0 min
Equipment
Cook Expert
4 people
400 g chicken breast cut into 1cm strips
1 tsp grated ginger
60 ml kecap manis (sweet soy sauce)
2 tbsp olive oil
100 g dried rice noodles
1 leek, white part only, thinly sliced
100 g button mushrooms, thinly sliced
100 g of petits pois
1000 ml chicken stock
Associated products
RECIPE STEPS
1
Marinate chicken with ginger & 2 tbsp kecap manis at least 30min prior.
Prepare rice noodles as per packet instructions
- 400 g chicken breast cut into 1cm strips
- 1 tsp grated ginger
- 60 ml kecap manis (sweet soy sauce)
- 100 g dried rice noodles
2
Stir Fry – add oil 1min/140 degrees
- 2 tbsp olive oil
Stir-fry
01:00 / Auto / 140°C
3
Add chicken – 4min/140 degrees
- 400 g chicken breast cut into 1cm strips
Stir-fry
04:00 / Auto / 140°C
4
Remove chicken & juices, set aside
5
Add oil & leek. Stir Fry 3min/120 degrees
- 1 leek, white part only, thinly sliced
Stir-fry
03:00 / Auto / 120°C
6
Add mushrooms, snow peas, stock & remaining kecap manis. Stir Fry 3min/120 degrees
- 100 g button mushrooms, thinly sliced
- 100 g of petits pois
- 1000 ml chicken stock
Stir-fry
03:00 / Auto / 120°C
7
Add chicken & noodles. Stir Fry 30sec/120 degrees.
- 100 g dried rice noodles
Stir-fry
00:30 / 0 / 120°C
8
Serve with finely sliced mint & coriander
Developed by Vanessa Campbell for Magimix
