Chicken and herb noodle broth

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

1. 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

2. Keep the stock warm, with a lid on, do not let it boil at this stage

3. 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

4. Once cooked, give the noodles a brief rinse under cold running water, drain well and divide between two bowls

5. Wash the sugar snap peas and slice in half lengthways

6. Pick the herbs from the stems and slice the lime in half

7. Once the chicken is cool enough to handle, use two forks to shred it into smaller pieces

8. Divide all the prepared ingredients between the two bowls

9. Pour the warm stock through a sieve into a jug and then over the noodle bowls

10. Top with a sprinkle of chilli flakes and/or sesame seeds