Cook time: 12 mins | Prep time: 10 mins | Serves: 2

Ingredients.

• 700ml good quality chicken stock. For my chicken bone broth search the Cordony Kitchen recipe.

• 100g vermicelli rice noodles (can use vermicelli egg noodles)

• 1 tablespoon tamari

• 1 tablespoon soy sauce

• 1/2 tablespoon sesame oil

• 2cm piece of fresh ginger, grated

• I bunch of Chinese broccoli, sliced into 3cm pieces. Separate stalks.

• 1 leek, white part only. Slice into 4cm batons and then cut each baton lengthways through the centre

• 3 shallots, white part cut into 4cm batons.

• 2 eggs, optional

Garnish:

• chilli flakes, extra soy, sliced shallots and Thai basil

Method.

1. Place a saucepan on medium heat and add the chicken stock.

2. Bring the stock up to a light simmer. Add the vermicelli noodles, the stalks of the Chinese broccoli, shallot batons, and pieces of leek. Simmer for 5 minutes.

2. Add the tamari, soy sauce, sesame oil, and freshly grated ginger. Stir and cook for another 4 minutes.

3. Add the rest of the broccoli, stir in to combine, and simmer for 1-2 minutes. Take off the heat and add the sliced shallots and chilli

4. Optional: Fry an egg, Thai basil and serve on top of noodles.

Enjoy! Amanda x