Poached Pheasant Salty B*tch Noodle Soup
Savor tender pheasant in a flavorful broth with ginger, garlic, mushrooms, pak choi, and noodles. Finished with lime and kimchi salt for a warming, spicy kick.
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Cooking tools:
- Grater
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Slotted spoon
- Tongs
- Fork
- Ladle
- Measuring spoon
- Peeler
- Mixing bowl
Ingredients
- 2cm piece Ginger, peeled and grated
- 1 Garlic clove, crushed
- 2 Red chilli’s sliced into rounds
- 2 tablespoons Sesame oil
- Olive Oil
- 4 tablespoons Soy sauce
- 4 Spring onions thinly sliced
- Fresh coriander (leaves and stalks chopped)
- 1400ml Stock
- Egg noodles (preferably fresh but dried also work)
- 150g Mushrooms, sliced thinly
- 1 bulb of Pak choi thinly sliced lengthways
- 2 pheasant breasts
- 2 teaspoons of Goat Rodeo Goods Salty B*tch Kimchi Salt
- Black pepper
- One lime
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