Ingredients

Steps

• Blend the garlic, cream, coriander, and chilli flakes in a small food processor until smooth.
• Pour the mixture into a large pan or wok and bring to a boil.
• Add carrot batons and cook for 5 minutes until tender.
• Fry the pak choi in vegetable oil for 2 minutes per side in a separate pan.
• Place pak choi in bowls and pour the broth over it.
• Heat vegetable oil in a deep saucepan until it sizzles.
• Fry the blanched noodles for 2 minutes until crisp.
• Drain noodles on kitchen paper and place on top of the broth.
• Garnish with fresh coriander and serve.