How To Make Chicken Noodle Broth

With a bit of imagination and a large packet of stir-fry vegetables from the supermarket you can (almost) recreate the Wagamama experience in your own kitchen … Use a stock cube if that’s all you’ve got, but this is another one of those recipes that tastes much better with fresh chicken stock. I also use a very large saucepan rather than a wok so I can cook all the chicken in one hit. Woks work brilliantly for smaller amounts of food but they’re not always practical when you’re cooking for a family and you want to make a larger stir-fry without cooking the meat in several batches or losing half the food over the side because the wok’s not big enough to hold everything.

1. Step 1:

   Remove the chicken skin, trim any fatty bits if necessary and cut the meat into strips. De-seed and thinly slice the chillies.

2. Step 2:

   Warm the pan then add the oil with the ginger, 5 Spice, chillies and sesame seeds, stirring well.

3. Step 3:

   Cook the chicken strips in the hot oil, turning often and making sure the meat is well coated in the spicy oil.

4. Step 4:

   Add the stir-fry vegetables and cashew nuts to the pan followed by the soy sauce and lime juice (according to taste) and give it a good stir.

5. Step 5:

   Pour the stock into the pan, turn the heat right up and bring to the boil, then break up the noodles and add them to the stir-fry.

6. Step 6:

   Cook for a very few minutes until the noodles are just soft, stirring frequently.

7. Step 7:

   Eat the stir-fry as it is or serve with plain boiled rice.