1 garlic clove
A small piece (about 25g) of fresh ginger
1 small red chilli pepper
4 spring onions
1 Shanghai bok choy or part of a regular bok choy
1.5 tsp curry powder
1 pack (160g) of vegan Chicken Chunks by The Vegetarian Butcher
Groundnut (peanut) or sunflower oil (to taste)
2 tsp of hot thick pepper sauce (such as sambal oelek)
750ml of vegetable stock
2-3 tbsp of sweet soy sauce
150g of rice noodles
10 sprigs of fresh coriander
A few drops of sesame oil
Peel and finely chop the garlic. Peel and grate the ginger. Remove the stem and seeds of the red pepper and slice into thin rings. Cut the spring onions diagonally into thin rings; reserve some of the green rings for garnishing the soup. Peel the carrot and cut into very thin strips.
Chop the tomato. Leave the smaller green bok choy leaves whole; cut the larger ones into pieces and slice the white stems into thin arches.
Mix the curry powder into the Chicken Chunks. Place a wok over high heat and add a splash of oil. Add the Chicken Chunks to the wok along with the ginger, chilli pepper rings, most of the spring onion, and the carrot strips and stir-fry for 3 minutes. Add the chopped tomato, the white bok choy stem slices, and 1 teaspoon hot pepper sauce. Stir-fry for 1 minute more.
Pour in the stock and 2 tablespoons sweet soy sauce and bring to a boil. Add the green bok choy leaves and allow to cook gently for a few minutes.
Meanwhile, cook the noodles until done according to the packet instructions. Tip the noodles into a colander, rinse with cold water, and allow to drain.
Taste the soup and add a little more sweet soy sauce and hot pepper sauce if you like. Divide the noodles over 2 large bowls, and add the soup with Chicken Chunks. Tear the fresh coriander leaves into pieces over the bowls, sprinkle with the reserved spring onions, and drizzle with a little sesame oil.
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