A Favorite Recipe: Asian Chicken Noodle Soup
Ingredients (serves 4)
1 lb fresh thin Hokkien noodles
1 tablespoon peanut oil
Thumb-sized piece of ginger, peeled, finely chopped
2 garlic cloves, crushed
2 small red chilies, deseeded, finely chopped
6 cups reduced-salt chicken stock
1 lb chicken breast, trimmed
2 tablespoons light soy sauce
1 teaspoon sesame oil
3 teaspoons brown sugar
4 green onions, thinly sliced diagonally
1 bunch baby bok choy, chopped
- Place noodles in a heatproof bowl. Cover with boiling water. Stand for 3 minutes or until tender. Drain and separate noodles.
- Heat peanut oil in a large wok over medium-high heat. Add ginger, garlic and half the chili. Cook for 30 seconds. Add 2 cups stock. Cover. Bring to the boil. Reduce heat to medium-low. Add chicken. Cook for 5 minutes or until just cooked through. Transfer chicken to a chopping board. Slice crossways into strips.
- Add remaining 4 cups stock, soy sauce, sesame oil and sugar to soup. Cover. Increase heat to medium-high and bring to the boil. Add green onion and bok choy. Cook for 1 minute or until leaves just wilt.
- Divide noodles between bowls. Top with chicken. Ladle boiling broth into bowls. Top with shredded green onions and serve with remaining chili on the side.