Thai cuisine · Soups & Stews

Ba Mee Nam Gai

Egg noodle soup with marinated grilled chicken, bok choy and plenty of fragrant garlic oil.

Ingredients · for 4 servings

• 300 g egg noodles (fresh, or substitute mie noodles)
• 500 g boneless chicken thigh fillet
• 1.3 l chicken stock
• 300 g bok choy
• 8 cloves garlic
• 4 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp white pepper
• 1 tsp sugar
• 5 tbsp oil
• 1 bunch spring onions
• 1/2 bunch cilantro

Instructions

1. Mix the chicken thigh fillet with 2 tbsp soy sauce, the oyster sauce, sugar and half the white pepper and marinate for at least 20 min.
2. Finely chop the garlic and fry in the oil over medium heat for 2-3 min until golden, then transfer with the oil to a bowl - this garlic oil is the soul of the dish.
3. Fry the marinated meat in a pan over medium heat for 5-6 min per side until glossy brown outside and cooked through inside, rest for 5 min and slice.
4. Bring the chicken stock to a boil with the remaining soy sauce and remaining white pepper, then deglaze the pan drippings with a little stock and add to the pot.
5. Quarter the bok choy lengthwise and blanch in the stock for 2 min, then remove; cook the egg noodles in boiling water for just 60-90 sec, drain well and divide among four bowls.
6. Drizzle 1 tsp garlic oil over the noodles, top with meat and bok choy, fill up with hot stock and serve sprinkled with spring onions and cilantro.