Chilli chicken and Chinese broccoli noodle soup

30 MINUTES | SERVES 4 | EASY

Ginger and chilli give this soup a perfect warming heat, and the broccoli is full of antioxidants. I prefer thin rather than thick noodles, but it’s up to you.

dried buckwheat or wheat flour noodles 300g toasted sesame oil 1 tsp rapeseed oil 1 tbsp sea salt flakes a few pinches garlic 2 small cloves, roughly chopped ginger 21/2cm piece, finely grated red chilli 1 large, deseeded and sliced skinless chicken breasts 2, sliced thinly on an angle shaoxing rice wine 1 tbsp chilli bean paste (doubanjiang) 1 tbsp

(see cook’s notes on p54) vegetable bouillon powder 1 tbsp chinkiang black rice vinegar or balsamic vinegar 2 tbsp tamari or light soy sauce 1 tbsp soft light brown sugar a pinch toasted sesame oil 1 tsp gai lan (Chinese broccoli), longstemmed broccoli or pak choi 150g, sliced on an angle into 21/2cm pieces spring onion 1, thinly sliced to serve

• Cook the noodles following pack instructions, then drain and dress with the toasted sesame oil.

• Heat a wok over a high heat until hot, then add the rapeseed oil and give it a swirl. Sprinkle in the salt then add the garlic, ginger and chilli, and stir-fry for a few seconds to release their aromas. Toss in the chicken slices and sear for 1 minute, then toss and stir-fry for 2-3 minutes. Add the rice wine followed by 1.2 litres of just-boiled water, the chilli bean paste, bouillon powder, vinegar, tamari, brown sugar and sesame oil. Stir well and bring the broth to a simmer. Add the broccoli and cook for 1 minute.

• Divide the noodles between 4 bowls, pour over the broth, garnish with the spring onion and serve.

PER SERVING 410 KCALS | FAT 9.2G SATURATES 1.3G | CARBS 55.9G | SUGARS 3.6G FIBRE 5.6G | PROTEIN 23G | SALT 1.3G