Pheasant Noodle Soup

Serves One

This is a Guest Recipe from Bunker Food by Fuchsia Dunlop.

The idea is to use up stock and meat from a previously cooked bird so that

there is absolutely no waste!

See the Recipe for Pot Roast Pheasant in Lotus Leaf

Ingredients

300 ml Pheasant stock made from cooked carcass and remaining meat scraps

Salt and Pepper

Large handful of leafy greens - spinach, pak choi, pea shoots or little gem lettuce

1 teaspoon sesame oil

100g dried noodles or 150g fresh noodles

To Garnish

Freshly chopped Spring onions

Chilli sauce (optional)

AND THIS IS WHAT YOU DO.....

1. Reheat the remaining pheasant stock with the remaining scraps of meat and season to taste with salt and pepper. (You will need about 300 ml for one serving).   Keep warm.
   
   
2. Bring a large pan of water to the boil.   Blanche a handful of leafy greens in the water and then refresh under a cold tap.
   
   
3. Pour one teaspoon of sesame oil into a serving bowl.
   
   
4. Tip the dried or fresh noodles into the water and cook to your liking.   
   
   
5. Strain 300ml of stock into your serving bowl.
   
   
6. Add the drained cooked noodles and top with the greens and the pheasant meat.
   
   
7. Sprinkle with some finely sliced spring onion greens if you wish and you could also serve with some Chilli sauce on the side.