Instructions
| 1. | Fry the sliced white parts of a couple of spring onions in vegetable oil with chopped garlic and ginger. |
| 2. | Add chicken stock and simmer gently. |
| 3. | Fry mushrooms in a pan with oil until golden brown. |
| 4. | Cook rice noodles according to packet directions, put into bowls, add the broth then top with the mushrooms and green parts of spring onion. |
| 5. | For a more robust meal, poach chicken breast in the broth and shred before serving. |
Recipes & food styling Ginny Grant Photography & styling Greta van der Star
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