Sheila as gone very Asian recently. Madhur Jaffrey and Rick Stein are her favourites. This tasty classic from the former is easy, and very much a store cupboard dish and relatively healthy.
Ingredients
100 gr carrots Julienne
100 gr green beans
8-10 medium mushrooms
100 gr tinned bamboo shoots
12 medium asparagus spears I used the spears in jars, easy.
2 litres chicken stock I used Pho Ba Chinese stock cube.
3 tablespoon sugar
4 tablespoons sake
6 tablespoon Japanese soy sauce Kikkoman
400 gr flat egg noodles
4 eggs
Sriracha spicy sauce or similar
Method
Put the stock in a pan, add the sugar, sake, soy sauce and salt to taste. Add the carrots, green beans and mushrooms. Simmer gently for 10 minutes. Set aside. Before serving reheat and add the bamboo and asparagus to warm through
Put the noodles in another pan and pour over boiling water. Leave to stand for 5 minutes, then drain. Set aside until ready to use.
Poach the eggs in your normal way.
Assemble the dish quickly. Divide the noodles between 4 bowls. Arrange the vegetables over the noodles. Pour over the hot stock. Place a poached egg on top and drizzle over the Sriracha
Original recipe Madur Jeffrey Far Eastern Cookery.
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