Any night chicken soup!
4 tbs. sake or sherry
3 tbs. mirin or dry white wine
1 tbs. soy sauce
1 garlic clove, crushed
1/4 tsp. dried chili flakes
2 boned, skinned chicken breast, cut into bite-size pieces
2 nests of Asian egg noodles
1 bunch Asian vegetables (such as box choy) or 1 bag frozen Asian vegetable mix
1 tsp. vegetable oil
1/2 tsp. sesame oil
3 cups chicken stock
Mix together the sake, mirin, soy sauce, garlic and chili flakes. Toss in the chicken and leave to marinate 1 hour, if you have time.
Heat a pot of water and cook the noodles according to the package directions adding the veg a few minutes before the end. Drain and set aside
Heat the oils in a small skillet and cook the chicken. Tip in the marinade and bubble until glossy.
Heat the stock. Arrange the chicken, noodles and veg in bowls, then ladle over the hot stock.
Serves 2
Cooking with Nigella 