(Serves 2)


  • 2 hardboiled eggs
  • sesame oil
  • 2 garlic cloves, finely chopped
  • Equal amount of ginger, finely chopped
  • 1 chilli, whole (optional, add more if desired)
  • 750ml stock (1½  pints)
  • 2 table spoons of soya sauce
  • 2 portions of chicken (or prawns, tofu, etc.)
  • 4-5 mushrooms (preferably oyster)
  • 1/2 pak choi (or a good handful of spinach)
  • Handful of bean sprouts
  • 1-2 sprigs of coriander

To garnish

  • 1-2 spring onions, finely sliced
  • Sesame seeds
  • Slice of lime


  1. In a large saucepan, sweat the garlic, ginger and chillies in the sesame oil.
  2. Add the chicken breasts (or alternative), until the chicken starts to colour. Then add the mushrooms – fry for 3-4 minutes.
  3. Next, add the stock and bring to the boil.
  4. Once the broth has come to the boil, add the noodles and pak choi (1/4 per person). Cook for 3 minutes, or according to the noodles’ instructions.
  5. When cooked, stir in the bean sprouts, and coriander.
  6. To serve, remove the chicken and divide the noodles, broth and vegetables between two bowls.
  7. Slice the chicken breast as thinly as possible, and place on the noodles, do the same with the boiled egg, and top up with any remaining broth.
  8. Garnish with spring onions, sesame seeds, and slice of lime.