- 55g/2oz egg noodles
- 300ml/½ pint hot chicken stock
- 3 tbsp chopped fresh coriander, plus extra to serve
- 1 tbsp soy sauce, plus extra to serve
- 1 tsp sesame oil
- 1 free-range egg, beaten
- 2 tbsp finely sliced Savoy cabbage
- Place the egg noodles into a bowl, pour over enough boiling water to cover them and leave for 3-4 minutes, or until softened. Drain.
- Place the stock into a small saucepan, add the coriander, soy sauce and sesame oil and bring to the boil. Make a whirlpool by stirring the pan with a wooden spoon and then crack the egg into the whirlpool and whisk. Add the shredded Savoy cabbage and stir.
- To serve, pour into a bowl and garnish with coriander leaves and soy sauce.