500g chicken fillet, cubed

1 tsp ginger garlic

½ tsp chilli powder

Pinch of turmeric

2 medium carrots, shredded

2 Tbsp vinegar

1 Tbsp soy sauce

2 to 3 tsp minced fresh ginger

¼ tsp pepper

6 cups vegetable stock

2 cups frozen peas

60g uncooked angel hair pasta, broken into thirds


1-2 tsp sugar



Braise the chicken, ginger garlic, chilli powder and turmeric in a little butter or ghee.

Add the carrots, vinegar, soy sauce, ginger, pepper and vegetable stock. Cook till carrots are softened.

Stir in peas and pasta. Cook, covered, on low for 30 minutes longer or until peas and pasta are tender.

Add salt and sugar to taste.

Garnish with chopped chives.