When I harvested my homegrown peas, I felt on top of the world. Naturally I had to pay homage to them with a bespoke recipe. Fresh, light and peacentric... love this!
500ml Chicken Stock
1 Thumb Ginger, sliced
1 Clove Garlic, sliced
100g Cooked Chicken Meat (ideal leftover from a roast)
100g Fresh Peas
50g Edamame Beans
1 tbsp Soy Sauce
Cucumber Ribbons, Sesame Oil, Lime Juice & Spring Onions to Serve.
This is as simple as it is delicious. Bring the stock to a simmer with the garlic and ginger. Add the noodles and cook until just al dente.
Add the chicken, peas, edamame and soy and heat through.
Remove the ginger and garlic, taste and adjust the seasoning.
Add a splash of sesame oil, cucumber and spring onion, sit back and enjoy.