Hainanese chicken noodle soup

Method

1. Heat the oil in a large saucepan over a medium heat. Fry the chicken until golden, then remove and set aside. Add the onions to the pan and cook for 8 minutes or until beginning to soften and turn golden. Add the stock, ginger and star anise, bring to the boil and simmer for 10 minutes.
2. Put the noodles in a large bowl, pour over boiling water from the kettle to cover and leave to soften for 3 minutes. Drain, then run under cold water to stop them sticking.
3. Return the chicken to the pan of stock along with the fish sauce, drained noodles and stir-fry vegetables. Heat through, stirring occasionally, then add the lime zest and juice and the coriander. Season to taste, then divide among 4 bowls. Serve with lime wedges to squeeze over, and chilli flakes and soy sauce, if you like.