Serves 4 (10 min. prep 20 min. cook)
1.3 litres chicken stock
2 star anise
3cm piece root ginger sliced (don’t peel)
2 cloves garlic
2 bok choi (or 200g packet)
85g medium egg noodles
4 spring onions finely sliced
100g cooked chicken pulled into very thin shreds
Splash soy sauce
Handful basil leaves
1 mild plump red chilli, seeded & finely sliced
Pour stock into medium saucepan, add the star anise, ginger & garlic then simmer gently without boiling for 10 mins allowing the flavours to mingle.
Meanwhile, trim the ends of bok choi, separate the leaves then roll length ways like a cigar a few at a time. Shread very finely across with a sharp knife, both the green & white parts.
Put in a steamer for 2 mins. While bok choi steams, remove & discard the three flavourings from the stock.
Drop the egg noodles into the stock stirring to separate & simmer for 4 minutes until tender.
Throw in the spring onions & chicken then season to taste with a splash of soy sauce.
Ladle into bowls & scatter over the bok choi, basil leaves & chilli.