3 spring onions, halved and sliced into long strips
1 tbsp oyster sauce
Easy Thai noodle soup for two
Boil 1 litre chicken stock. Add the garlic,
ginger and chilli, 1 tsp sugar and 2-3 tsp
Thai curry paste, depending on how spicy
you like it. Simmer for 5 mins. Add broccoli,
chopped green parts from a bunch spring
onions, the chicken and 2 blocks noodles,
Simmer for 5 mins until cooked through.
Finish with the soy sauce, a big handful
beansprouts, fresh coriander, juice 1 lime
and the white of the spring onions. Add
more soy sauce to taste, if you like.
Mix together the garlic, ginger, chilli,
soy sauce and tomato purée, then add
the chicken and leave it to marinate
while you prep the rest of the ingredients.
Boil a large pan of water, add the
noodles, broccoli and carrots, then cook
for 4 mins before draining.
Heat the vegetable oil in a wok, tip in
the chicken and its marinade, then stir-fry
for 4-5 mins until cooked. Toss in the
noodles, vegetables, beansprouts and
spring onion to warm through, then mix
the oyster sauce with 2 tbsp water and
stir this in just before serving.