Chicken thukpa

Ingredients for 4 portions

• 500 gChicken curry cut
• ≈ 1.5 lWater
• 10 gGinger, sliced, for the stock
• 2 clovesGarlic, crushed, for the stock
• to tasteSalt
• 300 gHakka noodles
• 2 tbspRefined oil
• 4 clovesGarlic, finely chopped
• 10 gGinger, finely chopped
• 1Onion, sliced
• 3Spring onions, chopped, whites and greens apart
• 1Tomato, chopped
• 200 gWhite cabbage, shredded
• 1Carrot, in thin strips
• 2Green chillies, slit
• 2 tbspSoy sauce
• 3 mlBlack pepper, freshly ground
• 2 tbspCoriander leaves, chopped

Method

1. Put the chicken in a large pot with the water, the sliced ginger, the crushed garlic and salt. Bring to the boil and skim off the froth.
2. Simmer, half covered, for 30 minutes, until the chicken is tender and the stock tastes good.
3. Meanwhile, shred the cabbage, cut the carrot into thin strips, slice the onion, chop the tomato, garlic, ginger and spring onions and slit the green chillies.
4. Boil the noodles in another pan as the pack says, 3–4 minutes, until just done. Drain and rinse them under cold water.
5. Lift out the chicken and strain the stock. When the chicken is cool enough to handle, pull the meat off the bones and shred it.
6. Heat the oil in the pot and fry the garlic, ginger, onion and spring onion whites for 3 minutes. Add the tomato and cook for 2 minutes until soft.
7. Add the cabbage, carrot and green chillies and stir-fry for 2 minutes.
8. Pour in the stock and add the soy sauce, black pepper and shredded chicken. Simmer for 5 minutes, until the vegetables are just tender, and check the salt.
9. Divide the noodles between deep bowls and ladle the hot soup, vegetables and chicken over them. Top with the spring onion greens and coriander leaves.

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