Preparation
Ingredients:
400g chicken thigh fillets
2 tbsp soy sauce
Pinch of white pepper
1 pack medium egg noodles
1 tsp sunflower oil
2 shallots, thinly sliced
2 spring onions
2 carrots, juliennes
1 tsp Batt’s easy garlic
1 lt chicken stock
2 pak choi, quartered
50g crispy onions
Instructions:
In a bowl, marinade the chicken thigh fillets with the soy sauce and white pepper. Set aside for
at least 5 minutes.
Bring a pot of water to the boil and cook the noodles for 4 minutes and drain. Drizzle and coat
the noodles with a little oil to prevent them sticking.
Heat a saucepan over medium high heat and add the oil. Cook the shallots in the oil until golden
and crispy. Push the shallots over to one side and fry the chicken in the pot over a high heat
until browned on each side.
Add the whites of the spring onions, carrot, garlic and chicken stock to the pot and bring to a
simmer. Cook for 15 minutes and then remove the chicken and shred.
Finally, add the pak choi for a further and cook for 2 minutes.
To serve, place the noodles into bowls and ladle over the soup. Top with the shredded chicken,
pak choi and garnish with crispy onions and the greens on the spring onions.
