• 250g dried rice vermicelli noodles
  • 2 tablespoons vegetable oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2cm piece ginger, peeled, finely chopped
  • 2 litres chicken stock
  • 3 cobs sweet corn, kernels removed
  • 2 small (about 300g) chicken breast fillets, trimmed, cut into 5mm-thick slices
  • 1 tablespoon soy sauce
  • 1/3 cup fresh coriander leaves, finely chopped

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  • 250g Chang’s vermicelli rice noodles
  • 1 1/2 tablespoons peanut oil
  • 3 chicken breast fillets, thinly sliced
  • 1/2 cup laksa paste
  • 4 cups chicken stock
  • 3 teaspoons grated brown sugar
  • 1 tablespoon fish sauce
  • 2 cups Ayam coconut milk
  • 6 fried bean curd puffs, thickly sliced
  • 1 bunch bok choy, thinly sliced
  • 1 cup beansprouts, trimmed
  • 1 Lebanese cucumber, peeled, cut into thin strips
  • 1/2 cup mint leaves
  • 1 lime, cut into wedges

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  • 1 tbs olive oil
  • 8 slices prosciutto, coarsely chopped
  • 2 celery sticks, ends trimmed, finely chopped
  • 2 carrots, peeled, coarsely chopped
  • 1 brown onion, coarsely chopped
  • 2 garlic cloves, crushed
  • 1L (4 cups) chicken stock
  • 1L (4 cups) water
  • 1 x 400g diced tomatoes
  • 1 x 400g can cannellini beans, rinsed, drained
  • 11/2 cups coarsely shredded Tuscan cabbage

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  • 6 cups water
  • 4 cups (1 litre) reduced-salt chicken stock
  • 2 x 100g packets Nissin Damae
  • Itcho Instant, Sesame Oil
  • Flavour noodle soups
  • 1kg medium green prawns, peeled (tails intact), deveined
  • 80g baby spinach leaves, trimmed

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  • 1 lb skinless, boneless chicken
  • 1 can Mexican Rotel tomatoes
  • 1 can whole kernel corn with peppers
  • 1 small can (8 oz) enchillada sauce
  • 2 cans chicken broth
  • 2 Tbsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 cup Velvetta Cheese cubes
  • Juice from 1/2 fresh lime
  • Vegetable oil
  • 10 corn tortillas
  • Shredded Mexican-Style cheese

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  • Cooking Spray
  • 12 oz boneless, skinless chicken breasts
  • 1/4 tsp garlic powder
  • 1 tsp dried oregano
  • 2 10 3/4 oz cans condensed cream of chicken soup
  • 2 10 3/4 oz cans milk
  • 2 4 oz cans chopped green chilies
  • 2 corn tortillas
  • 1 cup shredded cheddar cheese

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