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.
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