My sister bought me some lovely Japanese noodle soup bowls for Christmas which were the catalyst for this delicious, warming dish.
- 1.75 litres chicken stock
- 4 star anis
- 3 inch piece of ginger, roughly sliced
- 2 small green chillies
- 3 cloves garlic, peeled
- 4 chicken thighs or small breasts
- 6 tbsp teriyaki sauce
- 2 carrots, peeled and finely sliced into rounds
- 175g fine green beans
- 175g sprouting broccoli
- 600g cooked fine egg noodles
- 100g shiitake mushrooms, trimmed and quartered
- 4 spring onions, finely sliced
- 1 bunch coriander
First bring the stock to simmering point with the star anis, chilli, garlic and sliced ginger. Simmer for around 1 hour till fragrant and slightly spicy. Remove the aromatics from the stock and drop in the mushrooms.
Meanwhile, blanch the broccoli, beans and carrots in boiling water until just cooked but still crunchy. When ready, plunge into cold water and then drain and dry thoroughly.
Rub the teriyaki sauce over the chicken and marinate in the fridge for 30 minutes.
Cook the chicken under a hot grill or on a griddle pan. When fully cooked rest on a plate.
Pour boiling water over the cooked vegetables and noodles. Distribute evenly between 4 bowls with the sliced spring onions and some coriander. Slice the chicken and place on top of the noodles. Pour the spicy stock around, serve to your guests and slurp away!