Ingredients
6 cups chicken stock
1½ cups water
2 chicken breasts
1½ tbsp light soy sauce
2 garlic cloves, peeled & bruised
1cm piece fresh ginger
Few drops sesame oil
20g dried shiitake mushrooms
250g dried thin egg noodles
12 medium green prawns, washed thoroughly, peeled & deveined
1 bunch gai choy, trimmed & sliced
100g bean sprouts
2 green onions, sliced
Handful fresh coriander leaves
Equipment
Sharp knife
Medium saucepan
Tongs
Chopping board
Kettle
Medium mixing bowl
Fork
Colander
Ladle
4 serving bowls
Preparation method
Poach chicken In saucepan, bring stock and water to simmer over medium-high heat. Add chicken breasts and poach for 10 to 12 mins until cooked. Remove from stock and set aside on board. Add soy sauce, garlic, ginger, sesame oil and mushrooms to stock. Simmer for 10 mins until mushrooms are tender.
Soak noodles Meanwhile, boil full kettle. Place noodles in bowl and cover with boiling water. Set aside until just tender, about 5 to 8 mins. Use fork to gently separate. Drain in colander and rinse under cold water. Add prawns to stock and cook for 1 min. Stir through gai choy and simmer for about 2 mins until wilted.
Serve Place a nest of noodles in each serving bowl. Ladle broth over top – leaving out ginger and garlic. Slice chicken and place on top of noodles. Top with bean sprouts, green onions and fresh coriander leaves. Enjoy!
Note Gai choy is an Asian cabbage that's available all year round. It makes a great addition to this recipe as it gives the soup a hot mustardy kick.Gai choy is an Asian cabbage that's available all year round. It makes a great addition to this recipe as it gives the soup a hot mustardy kick.
Sharp knife
Medium saucepan
Tongs
Chopping board
Kettle
Medium mixing bowl
Fork
Colander
Ladle
4 serving bowls
Preparation method
Poach chicken In saucepan, bring stock and water to simmer over medium-high heat. Add chicken breasts and poach for 10 to 12 mins until cooked. Remove from stock and set aside on board. Add soy sauce, garlic, ginger, sesame oil and mushrooms to stock. Simmer for 10 mins until mushrooms are tender.
Soak noodles Meanwhile, boil full kettle. Place noodles in bowl and cover with boiling water. Set aside until just tender, about 5 to 8 mins. Use fork to gently separate. Drain in colander and rinse under cold water. Add prawns to stock and cook for 1 min. Stir through gai choy and simmer for about 2 mins until wilted.
Serve Place a nest of noodles in each serving bowl. Ladle broth over top – leaving out ginger and garlic. Slice chicken and place on top of noodles. Top with bean sprouts, green onions and fresh coriander leaves. Enjoy!
Note Gai choy is an Asian cabbage that's available all year round. It makes a great addition to this recipe as it gives the soup a hot mustardy kick.Gai choy is an Asian cabbage that's available all year round. It makes a great addition to this recipe as it gives the soup a hot mustardy kick.
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