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Chicken and vegetable broth with rice noodles

15 minutes

Chicken and vegetable broth with rice noodles

By George Jardine

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

1 litre chicken stock
4 free-range chicken thighs
Sea salt and freshly ground black pepper
1 t crushed ginger
1 t crushed garlic
1 T soya sauce
1/2 t sesame oil
1 t fish sauce
100 g broccoli florets
100 g shimeiji mushrooms
100 g bean sprouts
2 spring onions
2 baby marrows, sliced
400 g rice noodles, cooked

Method

Bring the stock to the boil, add the chicken and gently simmer until cooked through. Remove the chicken from the stock and remove the meat from the bones.

Season the broth and add the ginger, garlic, soya sauce, sesame oil and fish sauce. Add the chicken and vegetables and simmer.

Add the cooked rice noodles and serve.

Butternut, carrot and ginger soup with roasted chickpeas

Lemon queen of puddings

Easy lamb shank pie

Salt-and-pepper squid

Asian-style pork with mushrooms and lettuce

Barbecue pork burgers with caramelised onions

Whole baked salmon with tamarind and ginger

Beer and ribs with roast butternut salad

Roast spicy chicken sandwich

Nasi Goreng

Duck spring rolls

Caramel chicken with mango

Sticky barbecue pork spareribs with chunky triple-cooked chips and crispy onion rings

Quick-braised Chinese beef short ribs

Chicken and vegetable broth with rice noodles

Chicken and vegetable broth with rice noodles

Ingredients

Method