This is a flavourful bowl of goodness. Yes, I realise it looks a little bit of a sloppy mess, but by gum it’s worth forgiving its appearance!
Chinese Chicken Noodles
5 chicken drum sticks
2 tsp five spice
1/2 red onion, cut into thin strips
1 garlic clove, crushed
1 tsp dried ground ginger
1/2 tsp turmeric
1 tsp olive oil
3 celery stalks, finely diced
2 tbsp dark reduced sodium soy sauce
A good splash of fish sauce
1 orange, juiced
1 can of corn, drained
1/4 white cabbage, finely shredded
1 litre of chicken stock
1 handful of sugar snap peas, cut diagonally
150g instant noodles
3″ chunk of fresh ginger, grated… Or as much as you love
Start by preheating your oven to 180c or 350f. Sprinkle 1/2 the five spice over the chicken drum sticks and then pop them in the oven for 30 mins to cook through. When cooked, remove the meat from bones and cut into strips.
Then, take a large pan and heat a drizzle of olive oil. Chuck in the remaining five spice, dried ginger, turmeric, garlic, red onion and celery. Let this sizzle away for a good 5 mins, keep stirring everything to ensure it doesn’t stick to the bottom of the pan.
Add the chicken meat, corn and shredded cabbage and again stir it all up for 5 mins so the flavours can all talk to each other… You know what I mean.
Pour in the chicken stock, soy sauce, fish sauce and the juice of the orange. After a few minutes when everything is all bubbling together, reduce the heat to a slow simmer.
Into the pot, add the sugar snaps and the noodles. Check the noodle packet, but these should cook through in a couple of mins, which is perfect for a good bite on the sugar snaps too!
Stir the fresh ginger through and taste, adding more soy and fish sauce if needed.
Serve immediately in a big bowl.