Ingredients
2 x 72g packets chicken flavoured 2-minute noodles
1 small bunch fresh coriander, washed
4 fresh corn cobs, husks removed
1 large onion, finely chopped
2 cloves garlic, crushed
30g sachet taco spice mix
1 litre (4 cups) chicken stock
2 ½ cups shredded roast chicken meat (375g)
Method
-
Break noodles into four pieces. Place in a large heatproof bowl, reserving seasoning sachets. Cover
with boiling water. Stand for 2 minutes. Drain and set aside. -
Finely chop enough of the coriander stems and roots to measure 2 tblsps. Chop leaves to measure ½ cup. Set aside for garnish. Using a small knife, cut away kernels from corn cobs.
-
Heat an oiled, large stockpot over a medium heat. Add onion, garlic and coriander stems and roots. Cook, stirring for about 3 minutes, or until soft. Stir in spice mix and reserved seasoning sachets.
-
Add stock, corn and 2 cups water. Bring to boil. Add chicken. Stir until heated through.
-
Just before serving, stir in noodles and chopped coriander leaves.
TIP: Shredded roast chicken meat is available from the deli counter of major supermarkets, or buy a barbecued chicken and shred meat, discarding skin and bones.