You will need:
- 1 onion - chopped fine
- 3 tbsp olive oil
- 1 chicken breast - chopped into small cubes
- 3 cloves garlic - minced fine
- 1 tbsp chopped fresh ginger
- salt and pepper
- 1 tbsp dry mushrooms -soaked in hot water and chopped fine
- 1 fresh chili - chopped fine
- 6 mushrooms - sliced
- 1tsp Chinese five spice powder
- 10 Szechuan peppercorns
- 1 litre of chicken broth
- instant noodles 2-3 sections
- 2 spring onions - sliced fine
- handful of sprouts
- 6 finely sliced cabbage leaves
- large handful of sliced fresh spinach
- soy sauce to season
- cilantro to top
This recipe is perfect for two.
Step 1: start by slicing and chopping all your ingredients. I just make little piles of all my different vegetables and seasonings. Chop chicken breast into strips and then into small cubes.
Step 2: in a medium sauce pan add chopped onions and olive oil. Cook on medium heat for 5-7 minutes until just starting to brown.
Step 3: add chicken, garlic, ginger and salt and pepper. Cook another 5-7 minutes to let meat start to brown.
Step 4: add chili and cook another 2-3 minutes. Add chopped dry and fresh mushroom. Cook another 5 minutes until most of the water cooks out and the mushrooms start to brown around the edges. (Save the water from the mushrooms to add in a minute)
Step 5: add Chinese five spice, szechuan peppercorns. Stir well and cook in oil for 1 minute. Then add water from the dry mushrooms and chicken broth.
Step 6: add noodles to cook for the last 5 minutes. I used 2 sections because my soup was for two people.
Step 7: add thinly sliced cabbage. some spinach and spring onions to the bottom of each bowl. The hot soup will soften the spinach and the cabbage stays nice and crunchy.
Step 8: top with more spinach some sprouts, a few more spring onions and some cilantro. Add a slice of lime for a nice contrast and serve.
when you mix it all up you have a ton of contrasting flavours and textures.