Eat this: Chinese Style Chicken Noodles in Broth

Ingredients:

For the chicken:

500g chicken breast, diced 1 lime 1 tsp brown sugar 1 chilli sliced (optional) 1 thumb-sized head of ginger 1 clove garlic 3 tbsp soy sauce 3 tbsp cooking oil

For the broth:

1 pack egg noodles (serves 4)

1 chicken stock cube

Coriander & sliced spring onions (to serve)

1 head Bok Chuoy

Recipe:

Start by marinating the chicken:

1) Cut the chicken breast into medium-sized cubes (if not already)

2) Chop the garlic, ginger, and chilli into small pieces and add with the: sugar, lime juice, soy sauce, and oil into a large tray or bowl. Slice the woody stem off the bok chuoy and set aside.

3) Add the chicken to the marinade dish and toss until each cube is covered. Leave to marinate in the fridge for 30mins.

4) Heat a large frying pan or wok to a medium-high temperature with a tablespoon of cooking oil (Top tip: If you have it, add a couple of drops of sesame oil at this point for extra flavour)

5) Add chicken pieces drained of most of the marinade (keep in the bowl or dish) and toss in wok.

6) Turn down to a medium heat, add marinade and bok chuoy and cook until tender

For the broth:

1) Bring water to the boil with stock cube

2) Add noodles and cook on high for recommended time (usually around 2minutes)

To serve:

1) Pour some of the broth into a bowl and add a mound of noodles

2) Place bok chuoy on top of noodles and add chicken and marinade over this

3) Serve with fresh lime wedges, chopped coriander and spring onions depending on preference

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