Ingredients:
Serves 4 as a main
For the Noodles
1 x 200g Yutaka Edamame Soybean Noodles
1 tsp toasted sesame oil
For the broth
2 litre of water
4 (355g) free range organic chicken thighs, skin off, deboned
2 inch knob of fresh root ginger, peeled and sliced
2 star anise
1 tsp Sichuan peppercorns
1 tbsp Shaosing rice wine or dry sherry
3 large spring onions, washed, top and tailed, sliced to 1-inch pieces
3 large pinches of sea salt
For the Chinese ginger onion salsa verde dressing
4 tbsp rapeseed oil
2 pinches of sea salt
1 inch piece of fresh root ginger, peeled and grated
2 spring onion, washed, top and tailed, finely chopped
1 medium green chilli, deseeded and finely chopped
1 tsp toasted sesame oil
For the garnish
100g raw beansprouts, washed, drained
200g spinach leaves, washed, drained
30g fresh basil, washed, drained