Asian green hotpot with rice noodles…

Ingredients:

• 2 pak choi (bok choy) trimmed and each cut into 4 wedges lengthwise
• 200 g wide rice noodles
• 3 tbsp peanut oil
• 1 large aubergine, cubed
• 2.5 cm fresh root ginger, peeled and diced
• 1 red chilli, deseeded and shredded
• 2 garlic cloves, thinly sliced
• 400 ml Spear & Arrow Bone Broth (8 teaspoons of Bone Broth & 400 ml water)
• 2 tbsp soy sauce
• a pinch of sugar
• 125 g mangetout, trimmed
• 100 g baby spinach leaves
• a handful of coriander, chopped

Method:

1. Bring a pan of salted water to the boil and add the pak choi (bok choy). Cook for 2-3 minutes until just tender but still retaining some bite. Drain, plunge into a bowl of cold water and then drain again.
2. Put the rice noodles in a bowl and pour over some boiling water. Set aside for at least 10 minutes or follow the instructions on the packet.
3. Meanwhile, heat the oil in a large and cook the aubergine over a medium heat for about 5 minutes, turning it occasionally, until just tender and golden brown. Add the ginger, chilli and garlic to the pan and cook, stirring, for 2-3 minutes without colouring.
4. Pour in the Spear & Arrow Bone Broth, soy sauce and sugar and simmer for 5 minutes. Add the mangetout and cook gently for 3-4 minutes until just tender. Stir in the rice noodles, spinach and pak choi and cook for 2 minutes until the spinach wilts.
5. Stir in the coriander and ladle the hotpot.

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