100g rice noodles
1 tablespoon vegetable oil
2 garlic cloves, peeled and finely minced
1 red onion, peeled and thinly sliced
1 small head broccoli, broken into florets
4 asparagus spears, trimmed
150g prepared squid, scored and cut into 3cm
pieces
1 tablespoon soy sauce
1 teaspoon cornflour
200ml chicken stock (see below)
1 red chilli, finely sliced
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cook the noodles according to the instructions on
the packet, drain and refresh under cold water/ toss with 1 teaspoon of
the oil.
heat the remaining oil in a hot wok and stir fry
the garlic, red onion, broccoli, asparagus and squid for 4 - 5 minutes, or
until they just start to colour. combine the soy sauce and cornflour. add
the chicken stock and cornflour mixture and simmer for 3 minutes. add the
noodles to the pan. stir to ensure everything is well coated, and check
the seasoning
serve with a scattering of the sliced chilli
chicken stock
1kg (2lb 4oz) chicken bones · 350g (12oz) pork
bones · 1 onion, peeled and chopped · 2 carrots (50g / 2oz), chopped ·
4 leeks (350g / 12oz), sliced · 25g (1 oz) fresh ginger root, sliced · 4
Chinese leaves, roughly chopped
put the meat bones in a large pan, cover with
cold water and bring almost to the boil. turn the heat right down and
simmer for 2 hours, skimming off any froth that rises to the surface
add the vegetables and another 1 litre (1¾
pints) water, bring almost to the boil again, lower the heat and simmer
for a further hour. remove from the heat and allow to cool. strain off the
liquid, return to the saucepan and simmer for 1 hour to reduce further |
