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Asian poached-chicken broth

Asian recipes

Asian poached-chicken broth

15 minutes

Glazed sesame-chicken noodles with pak choi

Asian recipes

Glazed sesame-chicken noodles with pak choi

20 minutes

Chinese sticky sesame baked mini fillets

Asian recipes

Chinese sticky sesame baked mini fillets

20 minutes

Tuna poké plates

Asian recipes

Tuna poké plates

Vietnamese-style chicken slaw

Asian recipes

Vietnamese-style chicken slaw

Vietnamese scrambled eggs with pork mince, lettuce and herbs

Asian recipes

Vietnamese scrambled eggs with pork mince, lettuce and herbs

20 minutes

Seared tuna on avocado rice

Asian recipes

Seared tuna on avocado rice

20 minutes

Green chicken curry with mangetout, sugar snaps and apple-chilli-sambal

Asian recipes

Green chicken curry with mangetout, sugar snaps and apple-chilli-sambal

20 minutes

Fried noodle and egg salad

Asian recipes

Fried noodle and egg salad

5 minutes

Korean chicken under a brick with radish-and-nectarine slaw

Asian recipes

Korean chicken under a brick with radish-and-nectarine slaw

1 hour

Japanese hotcakes with salty burnt butter

Asian recipes

Japanese hotcakes with salty burnt butter

40 minutes

Fragrant Pho

Asian recipes

Fragrant Pho

15 minutes

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Fragrant Pho

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

2 T canola oil
4 free-range skinless chicken fillets, diced (optional)
1 litre good quality chicken stock
250 g rice noodles
4 spring onions, thinly sliced, for serving
Fresh coriander, for serving
1 x 5 cm piece fresh ginger, sliced juilenne

Method

Heat the oil in a pan over a medium heat. Fry the chicken for 2 minutes, or until golden and cooked through.
Add the stock and noodles, and cook for 10 minutes.
Divide the noodles and chicken between 4 bowls. Ladle the stock over the chicken and noodles. Scatter over the spring onions, coriander and ginger.

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