← Nouns Cooking · Soup Pot

Ingredients

• 200 g egg or wheat noodles
• 3 tbsp Vegetable oil
• 1 pinch Asafoetida (hing) (optional)
• 350 g Chicken breast, cut into small, thin pieces
• ½ tsp Ground turmeric
• 1 Carrot, cut into thin strips
• 1 Bell pepper, thinly sliced
• 50 g Green beans, thinly sliced
• 100 g Cabbage, finely shredded
• 1 l chicken stock
• 2 cloves Garlic
• 1 tbsp Ginger, chopped
• 2 Green chilli
• 1 tsp Cumin seeds, dry-toasted
• ½ tsp timur or Sichuan peppercorns
• 1 Tomato, chopped
• 2 tbsp Coriander (cilantro), chopped
• 1 lemon, cut into wedges
• Salt

Method

1. Cook the noodles as the packet says, then drain, rinse under cold water and toss with a drop of oil so they do not stick.
2. Blend or pound the garlic, ginger, green chillies, toasted cumin, timur and tomato with a splash of water into a coarse paste.
3. Heat the oil in a pot over medium-high heat, add the asafoetida for a few seconds, then the chicken and turmeric. Stir-fry for 4–5 min, until the chicken turns white.
4. Add the spice paste and fry for 2 min, until it smells fragrant. Add the carrot, pepper, beans and cabbage and stir for 2 min.
5. Pour in the stock, add 1 tsp salt and simmer for 8–10 min, until the vegetables are just tender and the chicken is cooked through (75°C/165°F).
6. Divide the noodles between bowls, ladle the hot soup over and finish with coriander and a squeeze of lemon.

Tips

• Timur is a Nepali relative of Sichuan pepper with a lemony tingle; either works.
• Asafoetida powder usually contains wheat flour, and so do the noodles.

Sources

Written in our own words after cross-checking these recipes:

The Happy Foodie Chef Kunal Kapur