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

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

1 hour

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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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