Читать книгу The Kitchen Diaries - Nigel Slater - Страница 31

dried egg noodles – 50g

very good chicken broth – 1 litre

cooked chicken (leftover roast is fine) – 200g

chopped mint leaves – 2 heaped tablespoons

roughly chopped coriander leaves – 2 heaped tablespoons

the juice of a lemon

Drop the noodles into a deep pan of boiling, salted water and cook for two to three minutes, until tender. Drain them, rinse under cold running water, then leave to cool in a bowl of cold water until you need them.

Bring the chicken broth to the boil, then turn the heat down to a simmer. Shred the chicken with a sharp knife and add it to the simmering broth with the mint, coriander and lemon juice. Add the noodles, leave for one minute, then serve steaming hot in big bowls.

Enough for 2 as a main dish