Asian Chicken Noodle Soup

Ingredients:

• 250g Chicken Breast

• 125g hokkien noodles

• 4 cups chicken stock

• 1/4 Chinese Cabbage, finely shredded

• 1 bunch bok choy, ends trimmed, washed, dried and finely shredded

• 1 tbs Beerenberg Sweet Chilli Relish

• 2 tbs coarsely chopped fresh coriander

• 1 tsp finely chopped fresh ginger

• 1 tbs soy sauce

• 1 tsp fish sauce

• 1 cup mung bean sprouts

• 1 spring onion, thinly sliced

• coriander sprigs, to serve

Method:

1. Place the chicken in a small saucepan and cover with cold water. Place over high heat and bring to a simmer. Cook, covered, for 8 minutes or until cooked through. Use a slotted spoon to transfer chicken to a heatproof bowl and set aside to cool slightly. Thinly slice the chicken across the grain.

2. Cook the noodles in a medium saucepan of salted boiling water for 2 minutes or until heated through. Drain well.

3. Place the stock and cabbage in a large saucepan over high heat. Bring to the boil. Reduce heat to low and simmer for 5 minutes or until tender. Add the bok choy, chilli relish, coriander, ginger, soy sauce and fish sauce. Stir to combine and remove from heat.

4. Divide the noodles among serving bowls then ladle over the soup. Top with chicken, spring onion and coriander sprigs.