Ingredients

• 2 tsp vegetable oil
• 5 large spring onions
• trimmed
• roughly sliced on the diagonal
• 1 onion
• chopped
• 2 garlic cloves
• roughly chopped
• 2cm/¾in piece ginger
• finely chopped
• 1 red chilli
• seeds removed
• sliced into thin strips
• 1 head pak choi
• white and green parts separated
• finely chopped
• pinch salt
• 2 chicken thighs
• skin and bones removed
• flesh chopped into strips
• 1 pinch ground allspice
• 1 litre/1¾ pints hot chicken stock
• 1 dash soy sauce
• 150g/5½oz egg noodles
• 1 stalk lemongrass
• lightly crushed with the edge of a knife
• 2 tbsp chopped fresh coriander

Directions

• Heat the oil in a frying pan over a medium heat. Add the spring onion
• onion
• garlic
• ginger and chilli and fry for 2-3 minutes
• or until the onions have softened slightly.
• Add the white shreds of pak choi and the salt. Continue to fry for 3-4 minutes
• or until the pak choi has wilted and the other vegetables have softened.
• Add the chicken strips and ground allspice and stir until the ingredients are well combined and coated in the allspice. Continue to fry for 2-3 minutes
• or until the spices are fragrant.
• Add the chicken stock and soy sauce to the pan. Bring to the boil and cook for 3-4 minutes.
• Add the green shreds of pak choi
• the egg noodles and lemongrass stalk and stir well. Continue to boil the mixture for 4-5 minutes
• or until the noodles are tender and the chicken is completely cooked through. Just before serving
• stir in the chopped coriander.
• Serve in bowls at once.