SERVES 4

INGREDIENTS

4 chicken thighs cubed (Or your choice of protein: tofu, tempeh, beef, fish)
1.5L your choice of stock or stock powder with 1.5L water
1 x bunch Chinese broccoli
250g packet rice noodles
4cm piece ginger, peeled and diced
1 tbsb fish sauce
4 tbsp soy sauce
2 tbsp lemon or lime juice
Your choice of raw veg to serve on top: bean sprouts, red onion, fresh lime/lemon, coriander, mint, chilli.
Optional top with hoisin and sriracha

METHOD

Add 1.5L stock mixture to a large saucepan. Add ginger, soy sauce, fish sauce and lemon or lime juice. Bring to the boil.
Reduce heat to a simmer and add your choice of protein cut into bite sized pieces. Simmer protein for ~10-15mins.
Place rice noodles in a large bowl and cook as per packet instructions in boiling water. Drain and set aside.
Add chopped up chinese broccoli to saucepan or any other vegetables you desire. Blanch for a few minutes and remove from heat.
Add noodles to serving bowls and using a ladle pour over broth with vegetables and protein.
Serve with fresh lemon or lime, chilli, coriander, mint and additional vegetables. Option to add hoisin sauce for additional flavour.