Ingredients
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1 1/2 tablespoons cooking oil
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1 small onion, chopped
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4 garlic cloves, minced
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1 tablespoon fresh ginger, minced
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black pepper, to taste
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1/8 teaspoon cayenne (or more, if you want it hotter)
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4 cups low sodium chicken broth
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3 teaspoons soy sauce
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2 teaspoons lime zest
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1/2 lb shan dong dried noodles, medium size
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2 tablespoons lime juice
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3 tablespoons chopped cilantro
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2 cups canned unsweetened coconut milk
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4 chicken tenderloins, sliced
Instructions
- Saute onion, garlic, and ginger in oil over medium heat.
- When onion is tender, add black pepper and cayenne, stirring to coat all.
- Add broth, coconut milk, soy sauce, and lime zest and bring to a boil.
- Reduce heat to a simmer.
- Break noodles in half and add to the pot. Partially cover and let simmer for 10 minutes, stirring occasionally.
- Add chicken and simmer until cooked through, about 2 minutes.
- Stir in lime juice and cilantro just before serving.