Kuy Teav Phnom Penh

Kuy Teav Phnom Penh is a delightful fusion of Cambodian flavors and Korean-inspired pasta, featuring tender noodles tossed in a savory broth with fresh herbs and spices. This unique dish offers a comforting yet exotic dining experience that's perfect for a cozy meal.

Ingredients

• Rice noodles - 150 grams
• Chicken breast - 200 grams, thinly sliced
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, grated
• Chicken broth - 500 ml
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Green onions - 2, chopped
• Cilantro - ¼ cup, chopped
• Lime - 1, juiced
• Red chili - 1, sliced (optional)
• Salt - to taste
• Black pepper - to taste

Steps

1. Soak the rice noodles in warm water for 10-15 minutes until softened, then drain and set aside.
2. In a large pot, heat the sesame oil over medium heat and sauté the minced garlic and grated ginger until fragrant, about 1-2 minutes.
3. Add the sliced chicken breast to the pot and cook until no longer pink, about 5-7 minutes.
4. Pour in the chicken broth and soy sauce, then bring the mixture to a boil.
5. Reduce the heat and let it simmer for 5 minutes, allowing the flavors to meld.
6. Add the soaked rice noodles to the pot and cook for an additional 3-5 minutes, stirring occasionally.
7. Stir in the lime juice, chopped green onions, cilantro, and sliced red chili (if using).
8. Season with salt and black pepper to taste before serving.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 50 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 900 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in protein from chicken, supporting muscle growth and repair.
• Contains ginger and garlic, which are known for their anti-inflammatory properties.

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