Ingredients

The following ingredients have 2 Servings
  • 1 tbsp vegetable oil
  • 4 Chicken Drumsticks
  • 6 medium-sized brown mushrooms (- such as chestnut or portabella, chopped)
  • 3 spring onions/scallions (chopped)
  • 2 1/4 pints (1 1/4 litres) chicken Stock (fresh stock is best, but water + 3 stock cubes - or 3 tsp bouillon for gluten free is fine)
  • 4 1/2 oz (125g) dried flat rice noodles
  • 2 large handfuls kale (chopped)
  • pinch of salt and pepper
  • 1/2 tsp sesame oil
  • 1/2 tsp sesame seeds

Instruction

  • Heat the oil in a large frying pan/skillet and add the chicken legs. Cook for 5-6 minutes, turning regularly until lightly brown all over.
  • Add the mushrooms and cook for a couple of minutes until lightly browned then add the spring onions/scallions.
  • Pour in the stock and bring to the boil. Turn the heat down and simmer for 25 minutes.
  • Take out the chicken legs and pull off the flesh using a knife and fork.
  • Add the noodles to the stock and cook for 2 minutes, then add the kale and chicken and cook for a further minute.
  • Season with salt and pepper and add the sesame oil. Divide between two bowls and serve, topped with a sprinkling of sesame seeds.