- 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
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.