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Chicken Noodle Broth

Servings 4

Ingredients

  • 1 tablespoon neutral oil I use vegetable oil
  • 2 spring onions
  • 3 cloves garlic peeled and sliced
  • 1 Thumb sized piece of ginger peeled and cut into matchsticks
  • 1 red chilli sliced
  • 1 litre chicken stock
  • 3 chicken breasts approx. 800grams. Cut in half through the middle.
  • 2 Tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 ½ cups edamame shelled
  • 4 pak choi washed and cut in half
  • 250 grams dried noodles thin
  • ½ cup coriander leaves
  • 2 Makrut Lime leaves spine removed, thinly sliced *optional

Instructions

  1. Slice the spring onion and keep the green and white separate.
  2. Place oil in your Biroux dish over a medium heat, add whites of the spring onions, garlic, ginger and chilli. Cook for around 3 minutes until fragrant, stirring occasionally. Watch the garlic doesn’t catch and burn.
  3. Add stock, sesame oil, soy sauce and chicken breasts.
  4. Bring to a boil place a lid on and turn the heat off. Leave for 10 minutes.
  5. Take the lid off and check the chicken has cooked through ( if not leave for 5 more minutes) remove the chicken from the pot, leave to cool and when cool enough to handle, shred into chunky pieces with two forks.
  6. Cook the noodles in a pot of water as per packet directions.
  7. Bring the stock back to the boil, add edamame and greens cook for approximately 2 minutes until greens are cooked, add noodles, coriander and chicken into the broth and serve.
  8. To assemble, spoon some of the noodles, broth, greens and shredded chicken into the bowl, garnish with the green of the spring onion, and the sliced lime leaf.
  9. Happy Cooking xx Jana

Recipe Notes

instead of pak choi you can use bok choy or any Asian greens