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Recipe

Indonesian Chicken with Buckwheat Noodles

A hearty meal in a bowl, lightly spiced and packed with nutrient-rich vegetables. This dish contains a wealth of anti-inflammatory ingredients including ginger, garlic and turmeric together with immune-supporting shitake mushrooms and coconut. Buckwheat noodles, also called soba, are a nutritious staple in Asian dishes.

Preparation time: 15 minutes Marinate: at least 1 hour Cooking time: 18 minutes Serves: 2

Ingredients:

1 lemongrass stalk, chopped Handful of coriander leaves 1 small onion, chopped 2 garlic cloves, crushed 2 cm piece of root ginger, grated 1 tbsp coconut sugar or honey 1 tbsp tamari soy sauce 1 tbsp fish sauce ½ tsp turmeric 1 tsp garam masala 400ml coconut milk Salt and pepper 4 skinless, boneless chicken thighs or 2 chicken breasts, cut into large chunks 1 tbsp coconut oil or olive oil 1 red chilli, deseeded and diced 1 bunch of pak choi cut into strips 100g mangetout 4 shitake mushrooms, sliced 60g cooked buckwheat noodles or rice noodles Handful of bean sprouts 2 spring onions, chopped Nutrition per serving: 394kcal, fat 16.5g (of which saturates 7g), carbohydrate 29.2g (of which sugars 24.1g), protein 32.3g.

Method:

Place the lemongrass, coriander, onion, garlic, ginger, coconut sugar (or honey), tamari soy sauce, fish sauce, turmeric, garam masala and coconut milk in a blender and process until smooth. Pour over the chicken. Season with a little salt and pepper. Marinate for at least one hour.

Heat the coconut or olive oil in a wok or frying pan. Drain the chicken, reserve the marinade and stir fry the chicken for 2-3 minutes. Add the chilli, pak choi, mangetout and mushrooms and cook for a further minute. Add the marinade and simmer for 10-15 minutes until the chicken is cooked. Toss in the noodles. Sprinkle over the bean sprouts and spring onions to serve.