There’s nothing quite so simple as a sotanghon, Chinese soup or broth. The key is a really flavoursome, preferably homemade chicken stock. Perfect for a midweek dinner, it’s a one-pot wonder. Fresh noodles are best, if you can get them, but don’t feel constrained if not. Use whatever is in your cupboard, this is meant to be hassle free. Sliced Chinese cabbage is also a great addition.
|1 Tbsp||Peanut oil|
|1 Tbsp||Ginger, grated|
|½||Green chillies, sliced|
|100 g||Mushrooms, sliced|
|2||Spring onions, sliced|
|1 Ltr||Chicken stock (Main)|
|1 Tbsp||Soy sauce|
|200 g||Sliced chicken breast (Main)|
|100 g||Chinese-style noodles (Main)|
|2||Bok choy, halved lengthways|
|1 cup||Mint, or coriander leaves|
|½||Limes, to serve|
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- In a large pot, warm the peanut oil. Add the garlic, ginger and chilli cooking for 2 minutes. Add the mushrooms, spring onions, chicken stock and soy and bring to a simmer.
- Add the noodles and chicken breast, cooking for 8 minutes until the noodles and chicken are cooked.
- Add the bok choy and mint, cooking for a few minutes until just cooked. Season with salt and pepper.
- Serve immediately in bowls with a squeeze of lime.