2 tablespoons oil
4 cups (1 litre) chicken stock
1 tablespoon fish sauce
1 teaspoon sugar
4 Rangitikei Free Range boneless and skinless chicken breasts
250g rice noodles
2 tablespoons crisp fried onion (optional)
Heat the oil in a large saucepan over a gentle heat and cook the onion, ginger and garlic for 10 minutes.
Gently poach the chicken breasts in the stock for about 20 minutes or until cooked through. Lift the chicken from the liquid, leave to cool a little and then slice.
Divide the broth between 4 bowls and then add drained noodles, sliced chicken, mung beans and herbs. Sprinkle with crisp fried onion.