Noodle Soup

Ingredients (Serves 4):

• 3 cups salt-reduced chicken stock

• 2 tbs kecap manis

• 1 tbs grated fresh ginger

• 1 star anise

• 200g pkt egg noodles

• 2 tsp sesame oil

• 1 tsp crushed garlic

• 1 tsp green curry paste

• 1 tsp Beerenberg Sweet Chilli Relish

• 1 bunch Chinese broccoli, cut up

• 120g snow peas, trimmed

• 50g baby spinach

Method:

1. Bring stock, soy, ginger to the boil with the star anise. Reduce heat; simmer until reduced to 2 cups.

2. Meanwhile, cook noodles in boiling water for 3 minutes until soft. Drain.

3. Heat oil in a wok. Add garlic, curry paste and chilli relish; stir-fry 1 minute. Add stock and bring to the boil. Add the broccoli and snow peas; simmer 1 minute. Add the noodles and spinach, heat through and serve.