Chicken Stock
• 1 x stripped roasted chicken bones
• 1 x onion, diced
• 1 x celery, roughly chopped
• 1 x carrot, chopped
• 1 x lemon, halved
• 1 x sprig rosemary
• 100 ml soy sauce
• Salt and black peppercorns
• 2 litres water
Noodles
• 1 .25 litres chicken stock
• 20g ginger, grated
• 1 x red chilli, deseeded and sliced
• 2 x garlic cloves, grated
• 1 x red onion, sliced
• 1 x lime, juiced
• 1 tsp white wine vinegar
• 500g leftover sliced chicken
• 300g noodles
• Handful of spinach
• Handful coriander, chopped
• 2 x eggs, hardboiled, peeled and halved
Chicken Stock
• Bring two litres of water to the boil with the stripped chicken bones, onion, carrot, celery, rosemary, soy sauce, black peppercorns, salt and lemon
• Reduce the temperature and simmer for 4 hours until reduced
• Cool and pour into a sealable container
Noodles
• Pour the chicken stock into a large pot with the garlic, white wine vinegar, ginger and red chilli and bring to the boil
• Reduce to a medium heat, add the noodles, spinach and leftover roast chicken, halved eggs and simmer for 15 minutes
• Divide into bowls, scatter the red onion + coriander and finish with a squeeze of lime
