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Chicken and Ginger Dumpling Bowl
300g dried egg noodles or soba noodles, cooked according to packet instructions 3 whole star anise 2 spring onions, white parts trimmed and kept whole and greens thinly sliced, to garnish 6 cups chicken stock 2 tbsp finely grated fresh ginger 4 good-quality chicken sausages 4 heads bok choy or ¼ cabbage, thinly sliced 1 bunch coriander leaves, coarsely chopped 1 long red chilli, deseeded and thinly sliced finely grated zest of 1 lime 2 tbsp lime juice 2 tbsp oyster sauce 2 tsp sesame oil 1 tsp fish sauce salt and ground black pepper, to taste 1 tbsp black sesame seeds, to garnish
© Annabel Langbein Media
Place star anise, spring onion whites, stock and ginger in a large pot and simmer for 5 minutes. Squeeze small balls of sausage meat out of the skins and drop them into the simmering soup. Cook over a gentle heat for 2 minutes then lift out the spring onion/scallion and star anise and discard. Add bok choy or cabbage and bring back to a simmer. Mix in coriander, chilli, lime zest, oyster sauce, sesame oil and fish sauce. Adjust seasonings to taste.
Divide cooked, drained noodles between 4 heated bowls. Top with hot soup, lime juice, sesame seeds and reserved spring onion greens to serve.
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