We like Wagamama. We particularly those nose-run inducing bowls of soupy noodles with poached chicken or prawns.
This is our home made version which makes for a very very healthy weekend lunch (serves 4)
This is one of those things that you can customise to suit your own tastes. So feel free to do it with prawns, fish or just veg. Also spice it up or down according to your own taste.
Ingredients
3 peeled cloves of garlic
1 thumb sized piece of ginger peeled
1 stick lemon grass
1-2 red birds eye chillies seeded and chopped finely
1 litre good chicken or vegetable stock (we like Marigold)
4 chicken breasts sliced across into slicesthe thickness of your little finger.
handful fresh coriander chopped
4 small pak choi roughly chopped
handful of green kenya beans topped tailed and chopped into 3
1/2 a pack of medium dried egg noodles
1 tbsp fish sauce
method
1. Bash two cloves of garlic, half of the ginger the lemon grass in a pestle and mortar
2. Heat the stock in a saucepan, add the mixture from the pestle and mortar and bring to the boil. Then turn down and allow to simmer for about 5 - 6 minutes to let the flavours infuse.
3. Strain through a sieve into another saucepan or a bowl. Discard all of the bits, you should have a fragrant clear broth.
4. Chop the remaining ginger into the thinnest threads you can. Slice the remaining garlic clove similarly finely.
5. Heat the broth, when it is boiling add the chicken and turn down to simmer for 1 minute
6. Now add the ginger and the garlic, the beans and the noodles, break the noodles up a bit as you add them to the pan and they'll be easier to eat. Cook for 4 minutes
7. At the last minute add the pak choi, stir and turn off the heat.
8. Now add the fish sauce. Taste and adjust the seasoning accordingly.
9. Serve in bowls and sprinle the chopped chillies and coriander on top.
10. Put light soy sauce and chilli sauce on the table so diners can adjust the heat and saltiness accordingly
This is our home made version which makes for a very very healthy weekend lunch (serves 4)
This is one of those things that you can customise to suit your own tastes. So feel free to do it with prawns, fish or just veg. Also spice it up or down according to your own taste.
Ingredients
3 peeled cloves of garlic
1 thumb sized piece of ginger peeled
1 stick lemon grass
1-2 red birds eye chillies seeded and chopped finely
1 litre good chicken or vegetable stock (we like Marigold)
4 chicken breasts sliced across into slicesthe thickness of your little finger.
handful fresh coriander chopped
4 small pak choi roughly chopped
handful of green kenya beans topped tailed and chopped into 3
1/2 a pack of medium dried egg noodles
1 tbsp fish sauce
method
1. Bash two cloves of garlic, half of the ginger the lemon grass in a pestle and mortar
2. Heat the stock in a saucepan, add the mixture from the pestle and mortar and bring to the boil. Then turn down and allow to simmer for about 5 - 6 minutes to let the flavours infuse.
3. Strain through a sieve into another saucepan or a bowl. Discard all of the bits, you should have a fragrant clear broth.
4. Chop the remaining ginger into the thinnest threads you can. Slice the remaining garlic clove similarly finely.
5. Heat the broth, when it is boiling add the chicken and turn down to simmer for 1 minute
6. Now add the ginger and the garlic, the beans and the noodles, break the noodles up a bit as you add them to the pan and they'll be easier to eat. Cook for 4 minutes
7. At the last minute add the pak choi, stir and turn off the heat.
8. Now add the fish sauce. Taste and adjust the seasoning accordingly.
9. Serve in bowls and sprinle the chopped chillies and coriander on top.
10. Put light soy sauce and chilli sauce on the table so diners can adjust the heat and saltiness accordingly
Comments