I engineered this one specifically to be easy on an upset stomach. It works wonders. On another note, if you aren’t feeling under the weather and want to add some real flavour, adding half a spoonful of chili-garlic sauce does the trick.
2 chicken breasts, cut into bite sized pieces.
2 leeks, sliced.
1 carrot, cut into small pieces
Salt and Pepper
1 small tsp of red pepper flakes
4 cups of chicken broth
200 g of vermicelli rice noodles
1 cup of shredded romaine lettuce
Cook rice noodles according to package instructions.
Meanwhile, cook the chicken pieces until browned all the way through in a frying pan or wok. Season with salt, pepper and red pepper flakes. Add carrot and leeks, stir fry.
Once veggies have softened, add the whole mixture to the cooked rice noodles and add the chicken broth. Serve into bowls and top with shredded lettuce.