Chicken & Pak Choi noodles

Tonight I wanted to cook Asian but not a traditional stir fry, something different required. The weather was awful and I had a heavy cold, chicken broth is good for its healing qualities. I had Pak Choi and chicken so decided to create this broth type dish. This would be light but warming and fragrant. The remaining ingredients were stock cupboard items for me. Researching on the internet and through my cook books most recipes stick to traditional stir fries, so experiment time. Is that not what cooking is about? This fed two hungry eaters.

Ingredients:

• 2 large chicken breasts chopped into large bite size pieces and seasoned.
• Thick thumb of fresh ginger.
• 4 spring onions large slices cut at an angle.
• 1 red chilli chopped, your choice whether to leave seeds in or not.
• 2 Pak Choi halved.
• 3 mushrooms chopped (could be omitted).
• 1 pack ready to wok medium noodles (depending on your appetite you might want a pack each).
• Oil for cooking
• Sesame oil (optional)
• Half a vegetable stock cube
• 500ml water
• Dash Soy sauce

Recipe:

1. Grate the stock cube into the water and bring to a simmer.
2. Add in the ginger, spring onions and the chilli
3. Whilst this is simmering heat the wok and stir in the chicken.
4. When the chicken is almost cooked add the mushrooms to the wok.
5. At same time add the Pak Choi and the noodles to the stock and continue simmering.
6. Add the sesame oil and soy sauce to the wok for added flavour.
7. Now add the stock ingredients to the wok. At this stage it is your choice re how much of broth to add to the wok. It will depend on whether you want it more as a broth or just a sauce. I added all the stock.

Enjoy.