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

method

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.