Ingredients
1 free range chicken breast 150g Approx
- 500ml fresh chicken stock
- 1 star anise
- 1 dried chilli
- 1 ½ tbsp light soy sauce
- 200g Eiheiji Soba Noodles
- 50g sugar snap peas
- A hand full of fresh herbs, we used mint and coriander
- Half a lime
- Chilli flakes or sesame seeds to taste (optional)
Recipe
Pour the stock into a pot with the chicken, star anise, dried chilli and soy sauce, place over a medium heat and bring to a simmer
- Cook at a gentle simmer for seven minutes, remove the chicken and set aside on a plate. Make sure the chicken is cooked through, by checking the juices run clear and the fibres are set
- Keep the stock warm, with a lid on, do not let it boil at this stage
- Bring a large pot full of water to the boil, add a generous amount of salt and cook the noodles for 5 minutes, use a large spoon to remove and discard the buckwheat foam while cooking
- Once cooked, give the noodles a brief rinse under cold running water, drain well and divide between two bowls
- Wash the sugar snap peas and slice in half lengthways
- Pick the herbs from the stems and slice the lime in half
- Once the chicken is cool enough to handle, use two forks to shred it into smaller pieces
- Divide all the prepared ingredients between the two bowls
- Pour the warm stock through a sieve into a jug and then over the noodle bowls
- Top with a sprinkle of chilli flakes and/or sesame seeds