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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