SERVES:5
INGREDIENTS:
1 litre "1¾ pts" chicken stock
2 chicken breasts, boneless and skinless
1 teaspoon fresh ginger, peeled and finely
chopped
1 garlic clove, crushed
2 spring onions, finely chopped
85g "3 ounce" ribbon noodles, cooked as
directed on the pack
1 red pepper, finely sliced
115g "4 ounce" Chinese leaf, finely shredded
1 tablespoon dark soy sauce
INSTRUCTIONS:
1 Pour the chicken stock into a saucepan and add the chicken breasts, ginger,
garlic, spring onions and red chilli. Bring the mixture to the boil and then simmer
gently for 25 minutes until the chicken is cooked.
2 Remove the chicken from the pan and set aside to cool, then shred into bite
sized pieces.
3 Return the chicken to the pan along with the red peppers, soy sauce, noodles
and Chinese leaf. Bring to the boil then simmer gently for 5 minutes until heated
through.
4 Serve in warm bowls garnished with some finely sliced spring onions.
