Chicken & Soy Sum Parcels

5-1/4  ounces		fresh rice vermicelli noodles
16  ounces		4oz each chicken breast fillets
1  tablespoon		basil and mild chilli stir-fry sauce
1/2  cup		bunch choy sum, leaves chopped, stalks shredded
1/2  ounce		3cm piece fresh ginger, peeled, cut into thin slices
1/2  cup		carrot, cut into thin sticks
1/3  cup		low-salt chicken stock
1		lime, quartered, to serve

Tip: Click on the ingredient links to learn the nutritional information for all the Chicken & Soy Sum Parcels ingredients. The serving size for any ingredient in Chicken & Soy Sum Parcels may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 180°C. Cook noodles in saucepan of boiling water for 2 to 3 minutes. Drain. Cut 4 pieces of baking paper large enough to enclose fillets.

Place one-quarter of noodles near one end of each piece of baking paper. Top each noodle stack with a chicken fillet, stir-fry sauce and choy sum leaves.

Combine ginger, carrot and choy sum stalks, then layer on chicken. Drizzle 1 tablespoon stock over each stack. Wrap baking paper over to enclose filling. Place on baking tray and cook for 15 to 20 minutes.

Serve with a wedge of lime.

Notes

Note: Also known as Chinese flowering cabbage, choy sum can be recognised by its small yellow flowers and fleshy white stems. Both the leaves and stems are edible.