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Serves 4
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30 Mins
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$10-20
Ingredients
1 pkg Mandarin Noodle Silver Needle Noodles
6 cups chicken stock
1 stalk lemongrass, bruised
3 inch fresh Ginger
4 lime leaves
2 tbsp salt
1 tbsp of fish sauce
1 cup shredded chicken
Garnish
2 stalk scallions, thinly sliced
6 stalk cilantro, chopped
8 cloves garlic
1 pint of salt
Desire amount of chili oil
1 pkg Mandarin Noodle Silver Needle Noodles
6 cups chicken stock
1 stalk lemongrass, bruised
3 inch fresh Ginger
4 lime leaves
2 tbsp salt
1 tbsp of fish sauce
1 cup shredded chicken
Garnish
2 stalk scallions, thinly sliced
6 stalk cilantro, chopped
8 cloves garlic
1 pint of salt
Desire amount of chili oil
Instructions
In a stock pot combine the chicken stock, shredded chicken, lime leaves, lemongrass stalk and ginger.
Bring the stock to a simmer and allow it to cook for 1 hour 30 minutes. Add salt and fish sauce once finished.
In a small frying pan place the oil and thinly sliced garlic.
Heat the oil to 275F and skim the garlic out as it becomes brown and crispy. Scatter the garlic chips on to paper towel to remove any excess oil.
Place silver needle noodles in stock pot and boil for 3 to 5 minutes.
To serve, garnish with crispy garlic, scallions, cilantro and chili oil.
In a stock pot combine the chicken stock, shredded chicken, lime leaves, lemongrass stalk and ginger.
Bring the stock to a simmer and allow it to cook for 1 hour 30 minutes. Add salt and fish sauce once finished.
In a small frying pan place the oil and thinly sliced garlic.
Heat the oil to 275F and skim the garlic out as it becomes brown and crispy. Scatter the garlic chips on to paper towel to remove any excess oil.
Place silver needle noodles in stock pot and boil for 3 to 5 minutes.
To serve, garnish with crispy garlic, scallions, cilantro and chili oil.
