|440 g||flour — cake|
|4||eggs — large|
|20 ml||hoisin sauce|
|45 ml||fresh chillies — 573|
|4||chicken breasts — skinless and deboned|
|salt and freshly ground black pepper|
|2||spring onions — chopped|
|30 ml||fresh ginger — chopped|
|2||lemongrass stem — chopped|
|2||garlic — large cloves|
|30 ml||hoisin sauce|
|10 ml||turmeric — ground|
|2 l||stock — chicken|
|500 ml||peas — cooked|
|4||pak choy — baby|
|500 ml||shimeji mushrooms|
|250 ml||sugar snap peas|
|2||green chillies — thinly sliced|
For the pasta, blend the flour and salt together in a food processor. Whisk the eggs and hoisin sauce together.
Add it to the food processor with the flour mixture and pulse until crumbly. Turn the mixture out onto a clean surface and bring the dough together with your hands.
Knead it lightly for a few minutes until smooth and pliable. Form the dough into a disc, cover with plastic wrap and refrigerate for 30 mins.
Divide the dough into 4 pieces and roll out one piece at a time, using a pasta maker. Dust the machine and dough with flour every time you change the pasta machine’s setting.
Roll it through the machine from the thickest setting to the third thinnest setting. Using the pasta machine’s attachment cut the dough into spaghetti strands.
Dust the cut pasta with flour and hang it over the handle of a saucepan or wooden spoon while you prepare the rest of the pasta.
For the chicken, heat a griddle pan until smoking hot. Pour half of the oil over the chicken and season with salt and pepper.
Chargrill the breasts for 5-6 mins on each side until cooked through. Set aside and keep warm.
For the broth, combine the spring onions, ginger, lemongrass and garlic in a food processor and blend until fine. Heat the remaining oil in a large pot over medium heat.
Add the chopped mixture and sauté, 5 mins. Stir in the hoisin sauce, turmeric and chicken stock. Bring it up to a boil and simmer, covered, 10 mins.
Add the peas and cook, 5 mins.
Add the pasta and cook, 2 mins. Add the pak choi, mushrooms and sugar snaps and cook, 1 min.
To serve, spoon the pasta into serving bowls, using kitchen tongs or a slotted spoon.
Divide the broth with vegetables between the serving dishes with a ladle.
Thinly slice each chicken breast and arrange a breast over each portion.
Serve warm with sliced chillies on the side.
For a vegetarian alternative, replace the chicken breast with crispy fried firm tofu cubes.
If a creamier texture is preferred, simply whisk in 60ml (¼ cup) of coconut cream into the prepared broth.