VIETNAMESE STYLE CHICKEN NOODLE SOUP

Ingredients:

1/4	kg	MAGNOLIA CHICKEN STATION THIGH FILLET, sliced
3	tbsp	Hoisin sauce
5	cups	chicken stock
1/4	kg	flat rice noodles, soaked in warm water then drained before use
1	tsp	fish sauce
1/2	cup	bean sprouts, rinsed
1/4	cup	basil leaves
4	pc	lemon or lime wedges

Procedure:

Marinate chicken with Hoisin sauce. Set aside.
In a pot, simmer chicken stock and chicken. Add rice noodles and bring to a boil. Lower heat and cook until noodles are firm to the bite. Season with fish sauce.
Arrange soup in individual serving bowls. Top with bean sprouts, basil leaves, and lemon.

Makes 6 servings. Tip: When cooking rice noodles, test the noodles frequently as they become mushy when overcooked.

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