Dinner recipe
Tender chicken and rice noodles in a ginger-coconut broth with spinach, sugar snap peas, lime, and coriander.
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Ingredients
large saucepan, heatproof bowl, colander, knife, chopping board
Method
Slice the chicken breast into thin strips, trim and halve the sugar snap peas, grate the ginger and garlic, cut the limes into wedges, and chop the coriander.
Heat 1 tablespoon vegetable oil in a large saucepan over a medium-high heat. Add the chicken with the black pepper and a small pinch of salt, then cook for 5 to 6 minutes, turning often, until golden at the edges with no pink patches; lift onto a clean plate.
Lower the heat to medium and cook the ginger and garlic in the pan for 30 seconds. Pour in the coconut milk and chicken stock, bring to a gentle simmer, and cook for 8 minutes until fragrant and slightly reduced.
Put the rice noodles in a heatproof bowl, cover with freshly boiled water, and leave for 4 to 5 minutes until flexible but still slightly firm. Drain well so they do not dilute the broth.
Return the chicken and any resting juices to the broth with the sugar snap peas and fish sauce. Simmer for 3 to 4 minutes until the chicken is piping hot and cooked through and the peas stay bright; fold in the baby spinach for the final 2 minutes until just wilted.
Divide the noodles between four deep bowls, ladle over the chicken, greens, and coconut broth, then squeeze over one lime and finish with coriander and the remaining lime wedges.
