This dish is super filling and tasty, and you can make as much or as little of the broth depending on your own preferences.
- Begin by making up vegetable stock from the CWP golden vegetable drink or from bouillon powder. 300 ml will give you a decent amount of broth.
- Pour into a saucepan and put on the hob on a low to medium simmer.
- Add in 10g chopped spring onion, and 10g of sliced mushrooms. I also add in sliced fresh chilli at this point but you could omit this or add in chilli flakes.
- While this comes to a simmer, shred 150g (raw weight) of cooked chicken. This chicken could be made in advance in the oven, or even poached just before cooking. To shred, hold one fork on the chicken to keep it still and ‘rake’ the other fork over the flesh and it will slowly break apart.
- Add in the chicken and let it heat through, turn up the heat so it’s a rolling simmer.
- Meanwhile, heat a ceramic pan and fry 60g of grated (or spiralised for a proper noodle look). When celeriac starts to colour, add into the saucepan but reserve a small amount for garnish.
- Add in 100g pre-cooked prawns, a tablespoon of soy sauce, and heat through.
- Whilst the prawns are heating in the broth, turn up the heat on the frying pan and crisp up the remaining celeriac until it is burnt in places.
- Serve in a deep bowl and place the crisped celeriac on top.
© Chanden/charliekilosugar 2015. Original content please do not reproduce.