Gaeng Jued Woon Sen

Preparation

1. Soak the noodles in cold water for 10 mins to soften, then drain
2. Soak the mushrooms in hot water to soften
3. Discard the stems of the mushrooms and slice the tops
4. Mix the meat, soy sauce and ground white pepper together well, and form into approx 12 small meatballs
5. Heat the oil in a medium pan to a high heat
6. Add garlic and fry for 30 seconds.
7. Add chicken broth and bring to a boil over high heat.
8. Add balls of minced pork or chicken
9. Add carrots. Cook 1 minute.
10. Add the noodles and stir thoroughly.
11. Add the fish sauce, sugar, mushrooms, and white pepper.
12. Remove from heat.
13. Garnish with spring onion and coriander.

Ingredients

• 2 tsp vegetable oil
• 4 cloves garlic, crushed with the side of a knife
• 1L Chicken Stock
• 60g Glass Noodles
• 140g minced chicken breast
• 1 tsp fish Sauce
• 1 tsp light Soy Sauce
• ¼tsp sugar
• 6 mushrooms, ideally chinese
• 2 small carrots, sliced lengthwise very thin
• ½tsp ground White Pepper
• 2 Spring Onions, green part only, cut lengthwise
• 2 tbsp fresh coriander

Equipment

Notes

Nutritional Facts

• Serving size: 343g
• (6% / 7%)   Calories: 144kcal
• (9%)Total fat: 5g
• (15%)   Saturated fat: 3g
• (3%)   Unsaturated fat: 1g
• (12%)   Cholesterol: 35mg
•   Trans Fat: 0.0g
• (4%)Total carbohydrates: 12g
• (13%)   Sugars: 4g
• (8%)   Fibre: 2g
• (28%)Protein: 14g
• Salts
• (64%)   Sodium: 1.3g
• (20%)   Potassium: 691mg