200g dried rice stick noodles
4 cups chicken stock
400g can cherry tomatoes or chopped tomatoes
finely grated zest of 2 limes
2 tbsp fish sauce
1 tbsp hot chilli sauce, such as sriracha
about 400g boneless, skinless chicken
thigh or breast, very thinly sliced
16 small button mushrooms, halved or quartered
4 heads bok choy, thinly sliced
quarter cup lime juice, or more, to taste
salt and ground black pepper, to taste
quarter cup coriander or Vietnamese
mint leaves, to serve
spring onion curls, to serve
Ingredients provided by Countdown:
Place noodles in a bowl, cover with plenty of boiling water and soak for 10-15 minutes while
you make the soup.
Combine stock, tomatoes, lime zest, fish sauce and hot chilli sauce in a medium pot over a
medium heat. Simmer for 5 minutes. Add chicken and mushrooms and simmer just until
chicken has turned white (1-2 minutes).
Add bok choy and bring just back to a boil. Remove from heat and stir in lime juice, salt and
pepper. To serve, divide drained noodles between serving bowls. Top with soup, coriander or
mint and spring onion curls.
Wine match from Waipara Hills -
2016 Soul Waipara Valley Grüner Veltliner
Aromas: Sweet yellow plum, pineapple and tropical notes.
Palate: Fresh apple with a savoury nuttiness and mineral texture that provides great mouthfeel.
The Grüner Veltliner has a lovely clean palate that will complement the fresh coriander and
Asian flavours in this dish.