Chicken Noodle Soup is Always in Season

This is one fine chicken noodle soup with a little twist.

INGREDIENTS

Serves: 1-2

• ¼ cup sake
• 3 tablespoons lime juice
• 1 tablespoon soy sauce
• 1 clove garlic (peeled and minced)
• ¼ teaspoon red pepper flakes (or use half teaspoon if you like it hotter)
• 1 skinless and boneless chicken breast
• 3 - 4 ounces noodles
• 1 tablespoon flavourless oil plus a few drops of sesame oil
• 2 - 3 cups chicken broth
• 2 tablespoons chopped cilantro

METHOD

1. Mix the lime juice, mirin, soy sauce, garlic and red pepper flakes in a bowl. Cut the chicken into strips, put into the bowl and marinate for about an hour, if possible.
2. Cook the noodles in salted boiling water according to the packet instructions, throwing in the greens of your choice for the last few minutes, then drain.
3. Heat up the stock. In another pan pour in the oils and once hot fry the pieces of chicken. When the chicken is nearly cooked pour over the remaining marinade and continue cooking until it’s nearly bubbled away and the chicken is glossy and dark. Arrange the cooked drained noodles and greens in a bowl in which you wish to serve the soup, and then pour over the hot stock. Top with the chicken and sprinkle over the cilantro.

Recipe courtesy of Nigella Lawson, from book "How to Eat"