1 Chicken Breast
1 Chicken Stock Cube (300ml of chicken stock)
1 Small Onion or Shallot
1 Spring Onion
1 Clove Garlic
1 Lemon Grass Stick
Ginger Root (depending how strong you want it depends on quantity, a few cms should be enough)
Some chilli flakes (amount depends on how hot you want it, you can use fresh chilli but it can be omitted if you don’t like spicy food)
Rice Noodles (1 serving or half depending how much you are making)
Small Head of broccoli
1 tablespoon soya sauce

Preparation

Slice chicken breast into small strips
Slice onion finely (don’t chop, slices work better)
Slice Spring onion into 4/5cm lengths
Finely chop garlic
Chop ends of lemon grass and remove outer layer and discard, slice lemon grass down the middle from top to bottom and take out the inner soft lemon grass and chop finely, slice the rest of the lemon grass (the harder bits) into large pieces (you want to remove them or not eat them at the end)
Chop broccoli into small pieces.
Chop ginger into match sticks

Cooking

Add some oil to a large pan and heat
Add onion, lemon grass, ginger and chilli flakes and fry for 3 mins on medium heat
Add chicken and garlic and fry for 2 mins on hot heat
Add chicken stock and soya sauce, bring to boil then simmer for 8 mins with lid on
After 5 mins prepare noodles in bowl by pouring hot water on them and leaving
Add broccoli and spring onion and simmer for 2 mins with lid on
Stir in noodles and serve, don’t eat the hard pieces of lemon grass.

Notes

this serves 1, if you make 500ml stock and more noodles or a larger chicken breast it’ll serve 2, you can always add more broccoli too