A tasty and healthy asian-style recipe from Gousto, which I enjoyed cooking and eating and would like to make again.
Ingredients (for two people)
- Diced chicken thigh (250g)
- Dried chilli flakes (0.5 tbsp)
- Fine egg noodle nests (2)
- Ginger and garilc paste (15g)
- Pho broth base (25g)
- Soy sauce (8ml)
- Spinach (80g)
- Toasted sesame oil (10ml)
- Vegetable oil
Instructions
Take chicken out of fridge, open the packet and let it air.
Boil a full kettle.
Heat a large, wide-based pan with a drizzle of veg oil over a high heat.
Once hot add your diced chicken thigh with your soy sauce and cook for an initial 5-6 min or until beginning to brown.
Was your spinach and pat it dry with kitchen paper.
Dissolve your pho broth paste in 600ml boiled water – this is your stock.
Reboil a kettle.
Add your fine egg noodles to a large bowl, cover them with boiled water and stir for 10 secs to separate the noodles. Set aside to soak for 4 min.
Once te chicken as ad an initial 5-6 min, add your ginger and garilc paste and half your chilli flakes and cook for a further 2-3 min or until fragrant.
Once fragrant add the stock to the pan with the chicken and bring to the boil over a high heat.
Once boiling, reduce the heat to medium and cook for a final 3 min or until the chicken is cooked through (no pink meat!).
Add the spinach to the pan and mix everything together until the spinach has slightly wilted – this is your fragrant chicken thigh and spinach broth.
Drain the soaked noodles.
Add the drained noodles to a bowl and pour in the fragrant chicken thigh and spinach broth.
Drizzle over your toasted sesame oil and sprinkle over the remaining chilli flakes.
Enjoy!