chicken noodle broth

After a year long hiatus, Cibus Amare returns.



  • Chicken breast, or two chicken thighs with bones removed
  • One carrot, peeled and cut into thin batons
  • 5-10 Savoy cabbage leaves, halved lengthways
  • One fresh red chili, deseeded and sliced into thin strips
  • 2cm piece of ginger, sliced into thin strips
  • 1 vegetable stock cube
  • Boiling water
  • Dark soy sauce, around 1 tbsp
  • Chinese 5 spice
  • One nest of thin, quick-cook noodles (available at Morrisons and Sainsburys)


  1. Cover the chicken with clingfilm, and then flatten using a rolling pin. Remove the chicken from the clingfilm, and sprinkle over with Chinese 5 spice seasoning. Leave to marinade for 15 minutes.
  2. Heat a little oil in a small frying pan, and seal the chicken on both sides. Aim to colour the chicken breast – it should not be cooked through, but browned on the outside. Achieve this by having a high heat, and pressing the chicken down into the pan with a fish slice.
  3. Heat the grill to high. Transfer the chicken to an ovenproof dish, and place under the grill. Grill for 10 minutes whilst you prepare the noodle broth.
  4. In a wok, heat a little oil. When hot, add the ginger and the sliced carrot. Fry for 5 minutes over a medium heat until slightly softened, then add the garlic and chili.
  5. Continue to fry until the garlic begins to smell aromatic. Crumble the vegetable stock cube over the frying ingredients, and then pour over boiling water. Add the quick-cook noodles and cabbage; the water should cover the noodles, to make a small soup.
  6. Bring to the boil, and then turn down to a low heat. Add the soy sauce, and simmer until the noodles are cooked through. Remove from the heat, and serve in a bowl.
  7. Remove the chicken from the grill, and thinly slice. Place over the broth, and scatter with red chili if desired for extra spice.




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