Chicken thukpa

Ingredients

• 250 gPasta, dry, enriched
• 700 gChicken, broiler or fryers, breast, skinless, boneless, meat only, raw
• 250 gCabbage, common (danish, domestic, and pointed types), freshly harvest, raw
• 150 gCarrots, raw
• 180 gOnions, raw
• 20 gGinger root, raw
• 15 gGarlic, raw
• 20 gPeppers, hot chili, green, raw
• 700 gSoup, stock, beef, home-prepared
• 500 gBeverages, water, tap, drinking
• 15 gOil, mustard
• 15 gSoy sauce made from soy and wheat (shoyu), low sodium
• 1 gSalt, table

Method

1. Cut chicken into thin strips. Shred cabbage, cut carrot into matchsticks, thinly slice onion, mince ginger and garlic, and cut chilli into rings.
2. Heat mustard oil to 170 °C in a pot. Stir onion, ginger, garlic and half the chilli for 4 minutes until the onion turns translucent.
3. Add chicken and stir at 175 °C for 6 minutes until white on the surface. Pour in stock, 500 g water, reduced-sodium shoyu and salt and simmer at 90 °C for 15 minutes.
4. Add noodles and carrot and cook at 90 °C for 8 minutes. Noodles cook directly in the stock; neither water nor stock is drained.
5. Stir in cabbage and remaining chilli and cook at 90 °C for the final 5 minutes. Serve immediately so noodles do not soften further; mustard oil remains in the soup.