- 1 large chicken breast, thinly sliced
- 200g Udon noodles
- 1 large pak choi, halved
- 6-10 shiitake mushrooms, thinly sliced
- 1.5L Knorr beef stock
- 1 tbsp sesame oil
- 4 tbsp dark soy sauce
- 2 tbsp sweet chilli sauce
- 3 sliced spring onions
- peeled fresh ginger (can omit)
- 1 red chilli (can omit)
As someone who’s used to being constantly on the go, I have a habit of cooking quick and simple dishes even when I’m not in a hurry. So this dish is as easy to make as most of my other recipes.
Start by frying the chicken in sesame oil. Slice the chicken breast thinly and fry the strips until golden. In the meantime, put beef stock in a large pot with noodles, mushrooms, soy sauce and sweet chilli sauce. For a pho with a kick, also add a knob of peeled fresh ginger and 1 red chilli. Bring the stock to a boil and add the fried chicken breast, then simmer for 7-10 minutes. For the final minute, remove and discard the ginger and chilli and add pak choi. When serving, use spring onion and chilli to garnish. Enjoy!
Energy per portion (2 servings): 438kcal, 41g protein, 37g carbs, 11g fat.