- Serves: 4
- Cook Time: 15 minutes
- Prep Time: 15 minutes
- Effort: easy
- 1 litres chicken stock
- 1 star anise
- 1 stalk of lemongrass, bruised
- 150 g dried udon noodles, or any other kind if you prefer
- 1 carrot, cut into matchsticks
- a handful of peas, fresh or frozen
- 200 g cooked chicken, roughly shredded
- 1 tbsp olive oil
- 2 garlic cloves, finely chopped
- 3 cm ginger, finely chopped
- 3 spring onions, trimmed and finely sliced
- a little tom yum or chilli sauce
- a handful of fresh coriander
- a squeeze of lime juice
1. Pour the stock into a saucepan, add the star anise and lemongrass and slowly bring to a simmer. In a separate pan, cook the noodles according to the packet instructions.
2. Fish out the star anise and lemongrass from the stock and discard, then add the carrot and peas. Bring back to a simmer and cook for 1 minute or so. Season with a pinch of salt. Add the chicken and heat through for about 30 seconds.
3. Drain the noodles, rinse well with cold water, drain and toss with the olive oil. Divide between warmed bowls and scatter over the garlic, ginger and spring onions, dividing them equally between the bowls.
4. Taste the stock for seasoning and add a little more salt if required, then ladle the chicken and hot stock over the noodles, making sure the chicken and vegetables are shared more or less evenly between the bowls.
5. Dab a few blobs of tom yum sauce or a few drops of chilli sauce on each serving, scatter over plenty of coriander and add a decent squeeze of lime juice. Serve immediately.
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