Takes 20 minutes to make, plus marinating
Ingredients
4 skinless chicken breasts
Finely grated zest of 1 lime, 1 tbsp juice, plus extra lime halves to serve
4 tbsp Thai sweet chilli dipping sauce
3 tbsp chopped fresh coriander
200g tenderstem broccoli, trimmed
100g mangetout, trimmed
2 x 300g packs Amoy Straight To Wok Udon Noodles
3 tbsp light soy sauce
1/2 tsp toasted sesame oil
1cm piece fresh ginger, grated
1 tbsp sesame seeds, toasted
Ready in about 15 minutes
Ingredients
1 block dried instant noodles
200g cooked red Thai chicken mini fillets (from
large supermarkets)
2 spring onions
2 sachets instant miso soup (we used Sanchi Instant Miso Soup – you’ll find this with the Chinese and Japanese sauces at the supermarket)
2 tbsp soy sauce
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- Tags: Fillets, Japanese, Japanese Recipes, Miso Soup, Noodles, Tai Chicken
Ready in 35 minutes
Ingredients
Pinch of crushed dried chillies
1/4 tsp Chinese five-spice powder
1/2 tsp sugar
2 large duck breasts, skin removed
2 litres fresh chicken stock, hot
5cm piece fresh ginger, cut into thin strips
2 tsp sunflower oil
200g dried wholewheat noodles (we like Blue Dragon)
1 medium-hot red chilli, deseeded and thinly sliced
Bunch of spring onions, trimmed and thinly sliced on the diagonal
200g beansprouts
4 heads pak choi, roughly chopped
Handful fresh coriander sprigs
Dark soy sauce, to serve
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- Tags: Chinese Duck, Chinese Recipes, Duck, Five Spice, Ginger Noodle, Noodles, Soup
