2 spring onions, white parts trimmed and kept whole, greens thinly sliced, to garnish
6 cups chicken stock
2 tbsp finely grated fresh ginger
4 good-quality chicken sausages
4 heads bok choy or ¼ cabbage,thinly sliced
1 bunch coriander leaves, coarsely chopped
1 long red chilli, deseeded and thinly sliced
finely grated zest of 1 lime and 2 tbsp lime juice
2 tbsp oyster sauce
2 tsp sesame oil
1 tsp fish sauce
salt and ground black pepper, to taste
1 tbsp black sesame seeds, to garnish
Method
Place star anise, spring onion whites, stock and ginger in a large pot and simmer for 5 minutes. Squeeze small balls of sausage meat out of the skins and drop them into the simmering soup. Cook over a gentle heat for 2 minutes then lift out the spring onion and star anise and discard. Add bok choy or cabbage and bring back to a simmer. Mix in coriander, chilli, lime zest, oyster sauce, sesame oil and fish sauce. Adjust seasonings to taste.
Divide cooked, drained noodles between 4 heated bowls. Top with hot soup, lime juice, sesame seeds and reserved spring onion greens to serve.
Wine Match: 2016 Waipara Hills Waipara Valley Gewurztraminer