1/2 onion, peeled, finely chopped
2 garlic cloves, halved
1 chicken stock cube
I inch piece ginger peeled, thinly sliced
1 long fresh red/ green chillies, sliced (or 1 tsp dried chilli flakes)
2 Tbspn reduced salt dark soy sauce, plus extra to serve
1 chicken breast
1 Tbspn Mirin/Fish sauce
50g dried rice noodles
1 medium carrot thinly sliced
1 pak choi finely sliced
6 mushrooms sliced
1 spring onions, trimmed and thinly sliced
fresh coriander sprigs
Add chicken breast, ginger and garlic in saucepan with 750ml water and stock cube.
Simmer until chicken turns white.
Remove cool and shred.
Strain stock, return to the saucepan, add noodle simmer long enough for noodles to soften
Add shredded chicken, rest of the ingredients.
Simmer for 5 mins.
Garnish with with coriander and spring onions
Prepared, tried and tested by: Preshana Singh