Seasonal Recipe

Indonesian chicken

with buckwheat noodles

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

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. Place the lemongrass, coriander, onion, garlic, 1 tsp garam masala ginger, coconut sugar (or honey), tamari soy sauce, 400ml coconut milk fish sauce, turmeric, garam masala and coconut Salt and pepper milk in a blender and process until smooth. Pour 4 skinless, boneless chicken thighs over the chicken. Season with a little salt and or 2 chicken breasts, cut into large chunks pepper. Marinate for at least one hour. 1 tbsp coconut oil or olive oil 2. Heat the coconut or olive oil in a wok or frying 1 red chilli, deseeded and diced pan. Drain the chicken, reserve the marinade and 1 bunch of pak choi cut into strips stir fry the chicken for 2-3 minutes. Add the chilli, 100g mangetout pak choi, mangetout and mushrooms and cook for 4 shitake mushrooms, sliced a further minute. Add the marinade and simmer 60g cooked buckwheat noodles or rice noodles for 10-15 minutes until the chicken is cooked. Toss Handful of bean sprouts in the noodles. Sprinkle over the bean sprouts and 2 spring onions, chopped spring onions to serve.

A hearty meal in a bowl, lightly spiced and packed with nutrientrich 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.