- 3 garlic cloves, crushed
- good chunk fresh root ginger, grated
- 1 red chilli, deseeded and chopped
- 1 tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 2 tbsp tomato purée
- 2 chicken breast, cut into chunky strips
- 3 blocks dried egg noodles
- ½ a head broccoli, broken into florets
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 3 carrots, cut into thin sticks
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 tbsp vegetable oil
- 300g pack beansprout
- 3 spring onion, halved and sliced into long strips
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 tbsp oyster sauce
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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.
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.