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Export 14 ingredients for grocery delivery
Step 1
Bring the stock, coriander root, ginger, fish sauce and 1L (4 cups) water to the boil in a large saucepan. Add the chicken, remove pan from heat, then cover with a lid. Stand for 30 minutes or until chicken is white and cooked through.
Step 2
Place miso, vinegar, mirin, coconut oil and 2 tbs poaching liquid in a saucepan over low heat and cook, stirring, for 4 minutes or until smooth. Remove from heat, stir in lime juice and cool slightly.
Step 3
Remove chicken from pan, discarding liquid, and shred. Toss noodles, bean sprouts and half the chilli and dressing on a platter. Top with chicken, spring onion, cucumber, basil and coriander leaves, and remaining chilli. Drizzle with remaining dressing to serve.
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