Ingredients

• 500g Chicken Breast
• 500g Fresh Egg Noodles
• 1 Carrot
• 1 Knob Ginger
• ½ Bunch Shallots
• ½ Bunch Coriander
• 150g Gourmet Mushrooms
• 1 Bunch Gai Lan
• 1 Lemon
• 2 Tbsp Soy Sauce
• 1 Tbsp Sweet Chilli Sauce
• ½ Tbsp Sesame Oil
• Salt and Pepper
• Fresh Chilli or Chilli Oil, optional
• 1.5L Water

Method

1. Place the chicken breast in a pot with 1.5L of water.  Bring to a boil, then reduce heat to medium and cook for approximately 15 minutes.  Skim off any white foam that forms on top of the water.
   
   
2. Meanwhile, slice the carrot in half lengthways and then chop into half-moons.  Peel and finely chop the ginger.  Wash and cut the shallots into 2-3cm batons.  Finely slice the green tips for garnishing.  Wash, pick, and chop the coriander, reserving some for garnishing.  Slice the mushrooms and cut the Gai Lan into 5cm long pieces.  Set ingredients aside.
   
   
3. Add the ginger, carrots, shallots, mushrooms, the hard stems of the Gai Lan, and half on the coriander to the pot.  Cook for 15 minutes.
   
   
4. Remove the chicken breast from the pot and place on a plate.
   
   
5. Add the soy sauce, sweet chilli sauce, and sesame oil to the pot.  Continue cooking on low heat.
   
   
6. Shred the chicken breast and place back into the pot.  Add the juice of half a lemon and season with salt and pepper.
   
   
7. Place the noodles in a bowl and cover with boiling water for 2 minutes.  Stir and drain, then set aside.
   
   
8. In a serving bowl, place a portion of the noodles and add some Gai Lan leaves.  Add some fresh chilli or chilli oil if desired.  Pour in the hot chicken soup.  Garnish with the chopped coriander and serve hot with additional chilli and lemon.