What to do
- Put the ginger, red chilli, soy sauce and chilli sauce in a pan with the stock and bring to the boil. Add the rice noodles and simmer for a couple of minutes. Remove the ginger and chilli and add the chicken, celery and pak choi.
- Simmer until the celery and pak choi are just tender and the noodles are cooked.
- You may need to adjust the cooking time according to the type of noodles you are using, use the pack instructions as a guide.
- Garnish with sliced red chilli and mint leaves.
What you will need
- 2 inches fresh ginger, peeled
- 1 red chilli, halved
- 4 tbsp soy sauce
- 2 tbsp chilli sauce or sweet chilli sauce according to your taste
- 1.5 litres good chicken stock
- 200g dried rice noodles
- 400g cooked, chopped chicken breast
- 4 stalks celery, halved lengthways and cut into bit size lengths
- 6 baby pak choi
- Mint leaves and sliced red chilli to garnish
