Ingredients
4 chicken breasts, pan fried and shredded with a fork
1 tsp oil, 2 tbsp soy sauce, 1 tbsp fish sauce,
6 spring onions* trimmed and sliced,
1 chillie (optional), Fresh Coriander* to garnish
1 garlic clove* peeled and crushed
2.5cm piece of ginger* grated
1 litre chicken stock
150g medium egg noodles
1 carrot peeled and cut into matchsticks, 2 bunches pak choy* chopped.
Instructions
Heat oil in large pan and fry the spring onions and chillie for 1 minute, add ginger and garlic and cook for another minute. Stir in the chicken stock and bring to the boil, break up noodles a little and add to boiling stock with carrots and pak choy. Stir to mix, reduce heat to a simmer and cook for 3-4 minutes. Add shredded chicken, soy sauce, fish sauce and stir.
Cook for another 2 minutes and ladle into bowls and garnish with coriander leaves.
Serve immediately.