Prep time: 20 mins
Cooking time: 20 mins
Serves 4
Ingredients:
- 1 litre chicken stock, homemade if possible
- 2 garlic cloves, thinly sliced
- 1 tsp ginger, grated
- 3 tbsp dark soy sauce
- Dried chilli flakes, to taste
- 4 x 50g/55g nests dried egg noodles or rice noodles
- 4 handfuls baby spinach leaves
- Around 400g cooked chicken meat, shredded
- 2 spring onions, trimmed and thinly sliced diagonally
- Mixed black and white toasted sesame seeds, for sprinkling
- 4 soft-boiled eggs (cooked for 6½ minutes in boiling water, cooled in cold water), peeled and halved
Method:
- Put the stock into a saucepan with the garlic, ginger, soy sauce and a small pinch of chilli flakes, then bring to the boil and simmer gently for 5 minutes. Check the seasoning and adjust if need be – you may like to add more soy and/or more chilli flakes.
- Cook the noodles according to the packet instructions, then drain and divide between four warmed bowls, followed by a handful of spinach leaves in each. Bring the broth back up to the boil and then ladle into the bowls over the spinach. Top with the chicken, scatter over the spring onions and some toasted sesame seeds and arrange the egg halves to one side of each bowl. Serve immediately.
Spicy Edamame
Prep time: 5 mins
Cooking time:5 mins plus 5 mins cooling
Serves 4
Ingredients:
- 300g frozen edamame in pods
- 2 tbsp sesame oil
- 2 tbsp apple cider vinegar
- 2 tbsp oyster sauce
- 1 tbsp sriracha sauce
- 1 tbsp toasted sesame seeds
- ¼ tsp chilli flakes or to taste
Method:
- Heat a medium pan over high heat. Add edamame, sesame oil, vinegar, oyster sauce, sriracha sauce and sesame seeds. Cook, stirring frequently, until the sauce coats all the edamame pods evenly, 3 to 5 minutes.
- Let cool for 5 minutes. Sprinkle with chilli flakes before serving.