Chicken & ginger broth with noodles
5
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
A light, nourishing bowl of goodness that’s ideal for balmy evenings
Ingredients
Chicken stock cube(s)
1 cube(s), to make 1l of stock
Root Ginger
100 g, 75g peeled and finely sliced, 25g cut into matchsticks, to serve
Chilli, green or red
4 individual, red chillies, 1 deseeded and finely chopped, 1 deseeded and finely sliced.
Spring Onions
4 medium, 1 trimmed and chopped, 1 trimmed and sliced
Black pepper
1 teaspoon(s), black peppercorns
Chicken breast, skinless, raw
2 medium
Rice Noodles, dry
200 g
Instructions
1
Combine the stock, sliced ginger, chopped chilli, chopped spring onions and whole peppercorns in a large pan. Pour in 250ml cold water, stir to combine, then bring to a boil.
2
Reduce to a gentle simmer, then add the chicken breasts and poach, uncovered, for 20 minutes, until cooked through. Transfer the chicken to a chopping board, cover with kitchen foil, and set aside to rest before cutting into thick slices.
3
While the chicken is resting, prepare the noodles to pack instructions and strain the broth through a fine sieve, discarding any solids. Season the broth to taste.
4
Divide the cooked noodles and poached chicken slices between bowls, ladle over the broth and serve garnished with the sliced ginger, chilli and spring onions.
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