Mouth-watering Asian flavours spring to life in this spicy broth with noodles and chicken dumplings.
- Prepare the noodles following packet directions or until tender. Drain.
- Meanwhile, place the chicken, egg white, chopped chilli and 1 tablespoon of ginger in the bowl of a food processor and process until just combined. Use wet hands to roll 1 tablespoon of the chicken mixture into a ball. Repeat with the remaining chicken mixture.
- Place the stock, lime juice, kecap manis, sliced chilli, sherry and remaining ginger in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to medium-low. Add the chicken balls, 1 at a time, and cook for 4 minutes or until cooked through.
- Add the pak choy to the pan and cook for 30 seconds or until pak choy just wilts. Divide the noodles and soup among serving bowls. Serve immediately.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set