Chicken noodle broth recipe
Recipe Raphaella Frame Styling Roger Mann Photograph Micky Hoyle Ingredients: 4 skinless, boneless chicken breasts 1,5 litres chicken stock 1 litre water 250g udon or egg noodles sesame oil 1T fish sauce 2T soy sauce 2T lime juice 4 garlic cloves, sliced 1 lemon grass stalk, chopped 1 thumb-sized piece of ginger, finely sliced 2 red chillies, deseeded and finely chopped 125g baby corn, chopped 100g sugar snap peas, sliced diagonally 3 spring onions, chopped 125g pak choy a large handful of coriander leaves Directions: Place the chicken breasts in a large pot with the stock and water, and bring to the boil. Immediately reduce the heat to a simmer and poach the chicken for about 15 minutes, until cooked through. Remove and shred the meat. Set aside. Cook the noodles according to the packet instructions. Drain and add the sesame oil, tossing to coat. Add the fish and soy sauces and lime juice to the poaching liquid. Increase the heat, add the garlic, lemon grass, ginger and chilli, and bring to the boil. Reduce the heat and simmer for 15 minutes. Add the baby corn, sugar snap peas and spring onions. A few minutes before serving, add the pak choy and coriander leaves. Add the noodles and shredded chicken and serve hot. Serves 8 Note: Chicken stock may be substituted with vegetable stock. We recommend home-made or fresh vegetable stock or Nomu Fonds, available from supermarkets. This recipe is from the February 2012 House and Leisure Food issue.