Ingredients

Method

• 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

Ingredients

1. Heat the oil in a pan over a medium heat. Fry the chicken for 2 minutes, or until golden and cooked through.
2. Add the stock and noodles, and cook for 10 minutes.
3. 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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