750ml reduced chicken stock
1 star anise
2 cooked chicken legs, shredded
1 pack straight to wok udon noodles
1 corn on the cob (or tinned corn)
1 bok choy
Few sprigs of coriander
Soy cured egg
4tbsp soy sauce
4tbsp hot water
1tbsp caster sugar
- Place your eggs into boiling water and cook for 8 minutes. Remove and place into ice cold water to cool down.
- Mix the soy sauce, hot water and caster sugar and set aside.
- Peel the eggs and place into the soy sauce mixture and leave for a couple of hours or overnight.
- Finely slice the spring onions and pick some coriander leaves for garnish. Reserve the stalks. Cut the lime into wedges.
- Place the sweetcorn on a metal tray and char using a blow torch (if using). Remove the kernels by slicing away from the core.
- Cut the soy cured egg in half lengthways.
- Soak the noodles in boiling water for the time suggested on the packet. Once soaked, drain well.
- Peel the ginger and cut into 1cm slices and cut the top off of the lemongrass. Place the chicken stock into a pan with lemongrass, ginger, star anise and coriander stalks. Bring to a simmer on a medium heat and add the shredded leg meat to warm through.
- Cut the boy choy in half lengthways or quarters if very large. Heat 1 tsp vegetable oil on a medium heat and place the bok choy in a frying pan, cut side down.
- Cook until a golden colour is achieved before turning over and cooking for a further 2-3 minutes.
- Remove the aromatics from the stock and add the noodles to warm through before serving.
- Place the noodles and chicken in a bowl and cover with stock. Top with bok choy, egg, corn and coriander leaves. Garnish with a lime wedge.