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Method SERVES 4

Step 1
Heat 1 tbsp canola oil in a large saucepan or wok. Cook 3 thinly sliced chicken breast fillets for 4 to 5 minutes or until almost cooked through.

Step 2
Add 1 tbsp Gourmet Garden Chili Pepper, 1 tbsp Gourmet Garden Lemongrass, 2 tsp Gourmet Garden Ginger and 2 tsp Gourmet Garden Garlic. Cook until fragrant. Add 16 fl oz light coconut milk, 3 teaspoons fish sauce and 13 fl oz cups reduced salt chicken broth. Simmer for 6 to 8 minutes or until reduced slightly.

Step 3
Meanwhile, cook 7 oz thin egg noodles and 3 oz thin rice stick noodles following packet directions until tender. Drain. Divide amongst serving bowls.

Step 4
Add 1 tbsp Gourmet Garden Cilantro to pan. Cook until heated through. Ladle broth over noodles. Serve topped with trimmed bean sprouts and sliced scallions.

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Chris, Brisbane, Australia (April 2009)
Quick, easy to make and so tasty, its now on the weekly menu at our house...