Bring the first 6 ingredients to the boil, simmer uncovered for 5 mins.
Blanch chillies in boiling water for 1minute (I use a pasta cooker).
Remove from heat and refresh with cold water.
Pack into sterilised jars (eg. just washed in dishwasher) and pour over strained vinegar.
Seal tightly with metal lids.
Marnie brought a jar down with her they are delicious!!
|1||Spring onion – roughly chopped|
|250||Grams||Chicken breast – thinly sliced|
|300||Grams||Button or pre-soaked Shitake mushrooms|
|1||Bunch||Choy sum – chopped|
|250||Grams||Fresh thin cooked egg noodles|
|150||Grams||Enoki mushrooms – trimmed|
|Place garlic and spring onions into the TM bowl.
|Remove lid, scrape down sides of bowl. Add 10grams Olive oil.||2 min||100||1||Saute’|
|Remove lid. Add 20grams Olive oil and 300 grams mushrooms.||4 min||90||Reverse 1||Cook until tender|
|Pour in 1200 grams stock and choy sum stalks only, reserve the leaves.||12 min||100||Reverse 1||Bring to the boil|
|Reduce the heat||5 min||90||Reverse 1||Simmer|
|Add the reserved choy sum leaves, 250 grams chicken and 150 grams of enoki mushrooms.||3 min||90||Reverse 1||Cook until leaves have wilted|
- Divide noodles into bowls and ladle soup over the top wait 1 minute and serve