Ingredients
21 total- 5 M&S Large Free Range Eggs
- 100ml soy sauce, plus 1–2 tbsp for the soup, 1 tsp for the salad
- 1 tsp granulated sugar
- 250g plain flour
- 1 tsp fine salt
- 1 M&S Remarksable Value Chicken Stock Pot
- 4 slices ginger, julienned
- 250g M&S Oakham Gold Chicken Breast Fillets Frozen, defrosted
- 100g white mushrooms, thinly sliced
- 100g shiitake mushrooms, thinly sliced
- 2 chillies, thinly sliced
- 1 shallot, finely chopped
- 2 garlic cloves, crushed or grated
- 200ml vegetable oil
- 1 tbsp brown sugar
- 1 tbsp dried chilli flakes
- 100g bean sprouts
- ½ cucumber, julienned
- 20g coriander, roughly chopped
- ½ lime, juice only
- 1 tsp sesame oil
Method
9 stepsStep 1
Bring a pan of water to the boil. Carefully lower in 3 of the eggs and cook for 6 mins. Transfer to a bowl of cold water and leave until cool enough to handle, then peel.
Step 2
Mix 100ml soy sauce, 100ml of water and the granulated sugar in a bowl or container until the sugar has dissolved. Add the peeled eggs, cover and chill for at least 2 hrs.
Step 3
If you are making your own noodles, put the plain flour and salt in a bowl and make a well in the middle. Crack in the remaining 2 eggs and mix to form a dough. Knead for 5 mins until smooth, then cover and leave to rest for 20 mins. Roll out using a pasta machine, or on a lightly floured surface with a rolling pin, until very thin – about 1–2mm thick. Cut into long strips, then leave to dry slightly on a clean tray or rack while you make the soup.
Step 4
Put the chicken stock pot, 800ml boiling water and ginger in a large pan and bring to the boil. Add the chicken and poach gently for 8–10 mins until cooked through. Lift the chicken out with a slotted spoon and set aside.
Step 5
Add both mushrooms, ½ the chilli and 1 tbsp soy sauce to the broth. Simmer for 3–5 mins until the mushrooms are tender. Taste and add a little more soy sauce, if you like. Return the chicken to the pan to warm through.
Step 6
Put the shallot, garlic and vegetable oil in a small pan. Cook over a low heat for 8–10 mins, stirring occasionally, until the shallot and garlic are lightly golden and crisp. Put the brown sugar and dried chilli flakes in a heatproof bowl. Strain the hot oil over the chilli and sugar mixture. Leave for a minute, then stir in the crispy shallot and garlic.
Step 7
In a bowl, toss together the bean sprouts, cucumber, the remaining chilli, half the coriander, 1 tsp soy sauce, the lime juice and sesame oil.
Step 8
Bring a large pan of water to the boil. Add your fresh noodles and cook for 1–1½ mins until just tender and floating, then drain well. (If you are using ready-made noodles instead, cook them according to the pack instructions).
Step 9
Divide the cooked noodles between 3 bowls. Ladle over the hot broth, mushrooms and chicken. Halve the marinated eggs and add to the bowls. Spoon over a little of the crispy chilli oil and finish with the remaining chopped coriander. Serve with the crisp cucumber salad on the side.