Noodles in Hot Ginger Broth

One of the most versatile dishes around, this is a version of the freshly made, comforting, hot noodle bowls served in street stalls and restaurants around the world. Any noodles will work, from Chinese style egg-noodles, to rice noodles or 100 percent buckwheat noodles for gluten-avoiders. The dish itself cooks in only a few minutes – the ultimate in fast food.

Recipe courtesy of "Allergy-Free Cookbook" by Alice Sherwood, copyright 2007. Used by permission of Dorling Kindersley Limited. All rights reserved.

Noodles in Hot Ginger Broth

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    1 3/4 pints (1 liter) well-flavored chicken stock 8 baby corn, halved lengthways
    scant 1/2 oz (10 g) peeled fresh ginger, cut into fine (julienne) strips 10 shiitake mushrooms, sliced
    3 tbsp light soy sauce 2 pak choi, roughly chopped
    1 star anise 4 spring onions, sliced diagonally
    7 oz (200 g) noodles 1 oz (30 g) bean sprouts
    3 tbsp nut-free vegetable oil for stir-frying


    Prep: 10 min Total: 30 min (Quick)
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    • 1

      Simmer the stock, ginger strips, soy sauce, and star anise for 3 minutes.

    • 2

      Cook the noodles according to the pack instructions – until just tender. Divide the noodles between four bowls.

    • 3

      Heat a wok until nearly smoking and add the vegetable oil. Stir fry the baby corn to give it a bit of color and then add the mushrooms and fry for 1–2 minutes.

    • 4

      Carefully pour the stock into the wok. Add the pak choi, bring to the boil and simmer for about 1 minute, or until the pak choi is just tender.

    • 5

      Ladle the stock and vegetables over the noodles. Garnish with the spring onion slices and a sprinkling of bean sprouts and serve immediately.

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