Yunnan Crossing-the-Bridge Noodles with Chicken and Vegetables
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Ingredients
- 300 g chicken breast, thinly sliced
- 300 g rice noodles
- 100 g chestnut mushrooms, sliced
- 150 g pak choi
- 2 large eggs
- 1200 ml chicken stock
- 2 tbsp light soy sauce
- 3 spring onions, finely sliced
Nutrition (per serving)
- Calories
- 440 kcal
- Protein
- 29.3 g
- Carbohydrate
- 64.8 g
- of which sugars
- 2.1 g
- Fat
- 6.1 g
- of which saturates
- 1.7 g
- Fibre
- 2.1 g
- Salt
- 3.85 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Bring the chicken stock to a vigorous simmer in a large pan.
- 2
Crack the eggs gently into the simmering stock and poach for 2 minutes, until just set, then lift out and set aside.
- 3
Add the chicken slices to the stock and poach for 3 minutes, until cooked through with no pink remaining.
- 4
Add the mushrooms and pak choi and simmer for 3 minutes.
- 5
Cook the rice noodles in a separate pan of boiling water according to the pack instructions, then drain and divide between four bowls.
- 6
Ladle the chicken, vegetables and broth over the noodles, top each bowl with a poached egg, season with the light soy sauce and scatter with the spring onions.
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