Quick Chicken Pho

This speedy Vietnamese Chicken Pho from The Urban Kitchen takes just 25 minutes to prepare, ideal for a quick dinner that's still packed with nutritious goodies.

Ingredients

• 300ml good quality chicken stock
• 2 star anise
• 1 small thumb of ginger, peeled and cut into matchsticks
• 1 small head of Pak Choi
• 1 organic spring onion, sliced diagonally
• 50g bean sprouts
• 1 red chilli, deseeded and finely sliced
• some sprigs of fresh coriander
• 50g King Soba rice noodles (I like pumpkin and ginger)
• 1 tbsp soy sauce
• 1 clove of garlic crushed
• 1 tsp toasted sesame oil
• Juice of ½ lime
• 100g organic chicken breast

Method

1. Heat the chicken broth gently in a pan with the star anise.
2. Meanwhile, marinate the chicken breast in the soy sauce and garlic.
3. Cook the noodles according to the instructions
4. Heat a frying pan and cook the chicken until it's cooked through, whilst wilting the Pak Choi in the same pan.
5. Add the noodles to the hot stock and heat up until almost boiling and the noodles are cooked (about 6 min).
6. Pour the stock into a bowl with the noodles and add the Pak choy, noodles and ginger matchsticks.
7. Slice the chicken and arrange on the broth.
8. Garnish with the bean sprouts, chilli, coriander, spring onions and drizzle with sesame oil and lime juice.

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