Name: Chinese chicken noodle soup with peanut sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
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); 1 tbsp peanut butter; 1 tsp soy sauce; 1 tsp honey; sriracha or other chilli sauce (optional), to serve

Noodle soup in bowl with sauce in dish on board with chopsticks

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

step 1
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.
step 2
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.