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Slice the spring onion and keep the green and white separate.
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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.
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Add stock, sesame oil, soy sauce and chicken breasts.
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Bring to a boil place a lid on and turn the heat off. Leave for 10 minutes.
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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.
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Cook the noodles in a pot of water as per packet directions.
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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.
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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.
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Happy Cooking xx Jana