Recipe for Wide Noodle Hot-Pot with Seven Vegetables

Two small pak choi, quartered lengthways

75 g (3 oz) broccoli, cut into small florets

50 g (2 oz) wide rice noodles

150 ml (5 fl oz) chicken stock

2 tbsp mirin 3 tbsp soy sauce

2 tsp sugar

1 garlic clove, peeled and mashed

2 cm (¾ in) piece of ginger root, peeled and grated

1 red chilli, chopped

Handful of finely shredded

Chinese cabbage

Handful of mangetout

2 carrots, thinly sliced

1 small courgette, thinly sliced

4 shiitake mushrooms, thinly sliced

Handful of coriander leaves

Serves Two

Blanch the pak choi and broccoli in a pan of boiling water until just tender. Drain and refresh under cold water. Cook the noodles according to the instructions on the packet, then drain and refresh under cold water.

Put the stock, mirin, soy sauce, garlic, ginger and chilli in a heavy, lidded saucepan, cover and bring to the boil.

Add the Chinese cabbage, mangetout, carrots, courgette and mushrooms and cook for four minutes, or until softened but still crunchy. Add the blanched vegetables and noodles, check the seasoning and simmer over a gentle heat for two minutes.

Allow to rest for two minutes, stir in the coriander and serve.