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This recipe was uploaded by Mango Ginger
This is a great way to work magic on leftovers from a Sunday roast chicken
Time: 40 mins (plus time to make the stock the night before)
Rating: Suitably easy for a Monday night
Serves: 2 (though add a little more water to the stock pot and you should have enough stock for 4)
2. Preheat your oven to 180°C.
3. If you don't have meat left over from the roast, season your pieces of chicken generously with salt and pepper and place in a baking dish and put in the oven and cook for 25 minutes.
4. Sprinkle the peanuts onto a baking dish. Bake for 5 minutes, shaking half way through. Remove from the oven, allow to cool, chop coarsely and set aside to use as a garnish at the end.
5. Re-heat the broth and bring to the boil. Add the soy sauce, fish sauce, lime, sugar, salt, pepper and reduce to simmer.
6. Once the chicken has been in the oven for 25 minutes remove it and put it into the broth to finish cooking. Allow the chicken to cook in the broth for ten minutes. If you are using already cooked left-over meat, put it into the stock to re-heat for five minutes.
7. Bring a pan of water to the boil and cook the noodles according to packet instructions. Drain and divide into the bowls you will use to serve.
8. Remove the chicken and place onto a plate or chopping board. Remove the meat from the bone and cut into small pieces.
9. Return the stock to the boil. Plunge the pak choy, bean sprouts and spring onions into the stock and stir. After only a minute remove the vegetables using a slotted spoon and place on top of the cooked noodles.
10. Divide your chicken over the noodles too. Then spoon over the stock until the noodles are mostly covered.
11. Garnish with the roasted peanuts and coriander leaves.
12. Serve with chopsticks and a soup spoon.