2
Easy
5 minutes
15 minutes
1. Heat the bone broth in a small saucepan over a medium heat. Once simmering, add the egg noodles and pak choi. Add ½ cup water to ensure there is enough liquid to cook the noodles and pak choi. Simmer until the noodles are cooked through.
2. Place the chicken kebabs on a microwaveable plate and heat for 1–2 minutes.
3. Heat the butter in a nonstick pan over a high heat. Crack in the eggs and cook until the edges are crispy, and the yolks runny. This should take about 5 minutes. Season with a little salt.
4. Divide the broth, noodles and pak choi between 2 large bowls, then top each with a crispy egg and sugar snaps.
Recipe and production: Marcelle van Rooyen
Food assistant: Bianca Jones
Photography: Shavan Rahim and Jan Ras
Videography: Romy Wilson
Woolworths' free-range eggs are chilled from the moment they're packed – and that makes all the difference.
