Ingredients
- 200 g (7 oz) fresh thin egg noodles
- 200 g (7 oz) asparagus, trimmed
- 4 spring onions (scallions)
- 1.5 litres (52 fl oz/6 cups) good-quality salt-reduced chicken stock
- 500 ml (17 fl oz/2 cups) water
- 6 thin slices fresh ginger
- 1 tablespoon light soy sauce, or to taste
- 600 g (1 lb 5 oz) skinless chicken breast fillets, trimmed, thinly sliced
- 150 g (5½ oz) baby spinach leaves
- lemon cheeks or wedges, to serve
Method
1. Put the noodles in a colander and place the colander in a heatproof bowl. Pour over some boiling water. Use a fork to briefly loosen the noodles and then drain immediately. Set aside.
2. Remove the top third of the asparagus and cut in half lengthways. Cut the remaining stalks into 1 cm (½ in) rounds. Set aside.
3. Remove the green tops of the spring onions and thinly slice diagonally. Set aside. Thinly slice the remaining white part of the spring onion into rounds.
4. Place the stock, water, ginger and the white part of the spring onion in a large saucepan over high heat and bring to the boil. Reduce the heat to medium and simmer for 5 minutes. Add the soy sauce.
5. Add the chicken and asparagus and simmer for 2 minutes. Stir through the spinach leaves and the noodles and simmer for 2 minutes or until the chicken is just cooked.
6. Use tongs to divide the noodles and chicken evenly among serving bowls then ladle over the broth. Serve immediately, topped with the spring onion greens and the lemon passed separately.
