Watch Off Duty Chef Wednesdays at 20:00 on RTÉ One
Ingredients
Serves 4
- 400g leftover cooked chicken, shredded
- 1 clove garlic, crushed
- 1 tbsp ginger, grated
- 1 tsp 5 spice
- 1/2 head cabbage
- 1 bunch spring onion, finely sliced
- 1 litre chicken stock
- 12 large button mushrooms
- 3 tbsp soy sauce
- Handful Coriander
- 200G dried wheat noodles
- 4 tbsp chilli oil
Method
- Place a large heavy-based saucepan on the heat, add some plain oil
- Slowly sweat the ginger and garlic for 1 minute until soft
- Slice your cabbage and mushrooms as thinly as possible, use a mandolin if you have one. Get this in the pot with your garlic and ginger
- Cook this down for 4 minutes until the cabbage begins to soften. Season with the 5 spice, salt and black pepper
- Now add your chicken stock and allow to reduce by a third to intensify the flavour
- Once it has reduced, add the noodles and cook for a further 10 minutes until they are softened.
- Finish by seasoning with the soy sauce and chilli oil and transfer into bowls. Top with the spring onions and some bunched coriander.
