Chinese chicken noodle soup with peanut sauce: RECIPE

Chinese chicken noodle soup with peanut sauce!

Ingredients
1 tbsp sunflower oil

4 skinless boneless chicken thighs
1 garlic clove, crushed
1 thumb-sized piece ginger

, grated
500ml chicken stock
1 tsp soy sauce

½ hispi cabbage, finely sliced
150g mushrooms

150g straight to wok noodles (we used udon)
For the peanut sauce
1 tbsp peanut butter

1 tsp soy sauce
1 tsp honey

sriracha or other chilli sauce (optional), to serve

Method
Heat the oil in a saucepan over a medium heat, add the chicken and brown a little, so around 2-3 mins, then add the garlic and ginger and stir to coat the chicken. Fry for a further minute, then pour in the chicken stock and soy, bring to the boil, then reduce to a simmer. Cover with a lid and leave to gently bubble for 25-30 mins until the chicken is tender and pulls apart.

Meanwhile, mix the sauce ingredients with a splash of water. When the chicken is ready, lift it out with a slotted spoon and use two forks to shred it on a plate. Add the cabbage, mushrooms and noodles to the pan, turn up the heat, then stir in the chicken, add a dash of sriracha, if using, and ladle into bowls. Top with a drizzle of the peanut sauce and serve.

Source: Spar

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