Chicken Sotanghon

Ingredients

• 50 g dried sotanghon (rice vermicelli) / 2 oz.
• 75 g chicken cooked, skinless, boneless meat – ideally from thighs (shredded) / 2½ oz.
• 60 g mushrooms (chopped) / 2¼ oz.
• 600 ml stock (chicken or vegetable) / 20 fl. oz.
• 150 / 5 g oz. mixed veg (frozen – should include onion)
• ½ teaspoon chili powder (see note below)

Steps

1. Put the stock on to heat at high.
2. When boiling, add the vermicelli. Bring back to the boil and the simmer for five minutes.
3. Cook the veg in a microwave for 2 minutes and add to the pan.
4. Add the mushroom and chicken.
5. Simmer for 5 more minutes.
6. Season with salt and pepper and serve in a big bowl.