Ingredients

• 2 garlic cloves
• 150ml/¼ pint double cream
• large handful fresh coriander
• pinch chilli flakes
• ½ carrot
• cut into batons
• 1 tbsp vegetable oil
• 1 pak choi
• quartered
• 300ml/10fl oz vegetable oil
• for deep frying
• 125g/4½oz egg noodles
• blanched and drained well
• fresh coriander
• to garnish

Directions

• For the broth
• place the garlic
• cream
• coriander and chilli flakes into a small food processor and blend until smooth.
• Pour the mixture into a large frying pan or wok and bring to the boil. Add the carrot batons and cook for 4-5 minutes
• or until just tender.
• Heat the vegetable oil in a separate frying pan
• add the pak choi and fry for 1-2 minutes on each side. Place the pak choi pieces into two serving bowls and pour over the broth.
• Meanwhile
• for the crisp fried noodles
• place the vegetable oil into a deep
• heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Place the blanched noodles into the hot oil and fry for 1-2 minutes
• or until crisp. Remove with a slotted spoon and drain on kitchen paper.
• To serve
• place the crisp noodles on top of the broth in each bowl and garnish with coriander.