Bok choy and egg noodle soup.

A bowl of noodles in a clear, savoury broth, topped with bok choy (kwangtung), a few prawns and a halved boiled egg. It suits a quick lunch or a simple dinner.

Use eggs within their date and keep them refrigerated.

Ingredients

• 2 eggs
• 150 g dried wheat noodles
• 800 ml light chicken or vegetable stock
• 2 garlic cloves, sliced
• 1 tablespoon light soy sauce
• 1 teaspoon sesame oil
• 200 g bok choy, halved lengthways
• 6 large prawns, peeled
• 1 spring onion, thinly sliced
• 1 pinch ground black pepper

Method

1. Bring a small pot of water to the boil. Lower in the eggs and boil for 9 to 10 minutes, until the yolk is firm, then cool them in cold water and peel.
2. Cook the noodles in a separate pot of boiling water as the packet says. Drain and divide between two bowls.
3. Heat the stock with the garlic and soy sauce until it simmers.
4. Add the bok choy and simmer for 2 minutes.
5. Add the prawns and cook for 2 to 3 minutes, until they turn pink and firm.
6. Stir in the sesame oil, then ladle the broth, bok choy and prawns over the noodles.
7. Halve the eggs and set them on top. Scatter with spring onion and pepper.

Tips

• Start the eggs first: they take the longest.
• Cook the noodles apart from the broth, so the broth stays clear.
• Keep leftover broth in the fridge and eat it the next day. Store noodles and broth apart.