Chicken, Vegetable & Noodle Broth by Simon Marshall

 

Ingredients

• 2 Chicken Breasts
• 6 Button Mushrooms
• 1 Carrot
• 1 Red Bell Pepper
• 1 Pak Choi
• 1 Red Chilli
• 2 Spring Onions
• 2 Garlic Cloves (chopped)
• 2tbsp Oyster Sauce
• 2tbsp Soy Sauce
• 1tsp of Chinese 5 Spice
• 500ml Chicken Stock
• 1tsp Brown Sugar
• 2 Eggs
• 1 Nest of Dried Egg Noodles
• Handful of Coriander

Garnish

• Fresh Coriander
• Spring Onions
• Red Chilli
• 2 Eggs
• Lime Juice

Method

1. Heat a pan with oil, dice chicken and fry with the oyster and soy sauce until cooked through.
2. Remove chicken from the pan and set to one side.
3. Dice the carrots, spring onions, garlic, red pepper, red chilli and mushrooms and add to the pan, sweat for 5 minutes.
4. Add the Chinese five spice, soy sauce and chicken stock and bring to the boil and simmer for 5 minutes.
5. Whilst the broth is simmering heat a frying pan, beat the eggs and make an omelette, once cooked chop into pieces and set aside.
6. Add the noodles and pak choi to the broth and simmer for a further 2-3 minutes then add the brown sugar.
7. Chop the coriander, spring onion and red chilli ready for the garnish.
8. Spoon the noodle broth into a bowl, add the chicken and chopped omelette.
9. Garnish the broth with the coriander, spring onion, red chilli and a squeeze of lime.