300ml good quality chicken stock (I like to use Ossa Organic)
2 star anise
1 small thumb of ginger - peeled and cut into matchsticks
1 small head of pak choy
1 spring onion - sliced on the diagonal
50g bean sprouts
1 red chilli - deseeded and finely sliced
some sprigs of fresh coriander
50g rice noodles (King Soba pumpkin and ginger are my favourite)
1 tbsp soy sauce
1 clove of garlic - crushed
1 tsp toasted sesame oil (I prefer to use Clearspring)
Juice of ½ lime
100g chicken breast
Heat the chicken broth gently in a pan with the star anise.
Meanwhile, marinate the chicken breast in the soy sauce and garlic.
Heat a frying pan and cook the chicken until it cooked through.
Meantime, wilt the pak choy in the same pan.
Add the noodles to the hot stock and heat up until almost boiling and the noodles are cooked (about 6 min).
Pour the stock into a bowl with the noodles and add the Pak choy, noodles and ginger matchsticks.
Slice the chicken and arrange on the broth.
Garnish with the bean sprouts, chilli, coriander, spring onions and drizzle with sesame oil and lime juice.