Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
1603 / 383
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Fry chicken
Heat a very large pan or pot over a medium heat with a drizzle of vegetable oil. Once hot, add the chicken and cook for 3 min on each side until golden. Peel and crush the garlic.
2 Simmer chicken
Once golden, reduce the heat to low, add the measured water, garlic, sambaloelek, cinnamon, staranise, coconutsugar and chickenstockcube to the pan, cover with a lid and cook for 10-12 min further.
3 Soak rice noodles
Meanwhile, add the noodles to a pot or bowl and cover with boiling water. Stir once, then cover with a lid or cling film. Leave to soften for 5-6 min. Drain once tender.
4 Prep garnishes
Meanwhile, wash the beansprouts. Trim and finely slice the springonion and greenchilli. Pick the Thaibasil and coriander from their stems.
5 Shred chicken
Remove the pan from the heat and transfer the chickenbreast to a plate or chopping board. Using two forks, pull the chicken until it's fully shredded. Return the chicken along with the fishsauce and the juice from the limes to the broth.
Divide the drained noodles and bean sprouts among bowls. Ladle the chicken and broth over the noodles and top with the Thaibasil, coriander, springonion, greenchilli and fried onion.