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Chicken Noodle Soup with Peanut Sauce

 · 1 tablespoon oil
 · 4 boneless chicken thighs
 · 1 garlic clove
 · 1 piece ginger
 · 500 ml chicken stock
 · 1 teaspoon soy sauce
 · ½ hispi cabbage
 · 150 g mushrooms
 · 150 g noodles
For the peanut sauce
 · 1 tablespoon peanut butter
 · 1 teaspoon honey
 · Sriracha or chilli sauce

Heat oil in a saucepan over medium heat, add the chicken and brown a little, and then add the garlic and ginger and stir to coat the chicken. Fry for a further minute, then pour in the chicken stock and soy, bring to boil, reduce to a simmer. Cover with a lid and leave to gently bubble for 25 minutes. Meanwhile, mix the sauce ingredients with a splash of water. When the chicken is ready, lift it out with a slotted spoon and use forks to shred it on a plate. Add the cabbage, mushrooms and noodles to the pan, turn up the heat, then stir in the chicken, and ladle into bowls. Top with a drizzle of the peanut sauce and serve.