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 A hearty meal in a bowl, lightly spiced and packed with nutrientHandful of coriander leaves rich vegetables. This dish contains a wealth of anti-inflammatory 1 small onion, chopped 2 garlic cloves, crushed ingredients, including ginger, garlic and turmeric together with 2 cm piece of root ginger, grated immune-supporting shitake mushrooms and coconut. Buckwheat 1 tbsp coconut sugar or honey noodles, also called soba, are a nutritious staple in Asian dishes. 1 tbsp tamari soy sauce 1 tbsp fish sauce 1. Place the lemongrass, coriander, onion, garlic, ½ tsp turmeric ginger, coconut sugar (or honey), tamari soy sauce, 1 tsp garam masala fish sauce, turmeric, garam masala and coconut 400ml coconut milk milk in a blender and process until smooth. Pour Salt and pepper over the chicken. Season with a little salt and 4 skinless, boneless chicken thighs pepper. Marinate for at least one hour. or 2 chicken breasts, cut into large chunks 2. Heat the coconut or olive oil in a wok or frying 1 tbsp coconut oil or olive oil pan. Drain the chicken, reserve the marinade and 1 red chilli, deseeded and diced stir fry the chicken for 2-3 minutes. Add the chilli, 1 bunch of pak choi cut into strips pak choi, mangetout and mushrooms and cook for 100g mangetout a further minute. Add the marinade and simmer 4 shitake mushrooms, sliced for 10-15 minutes until the chicken is cooked. Toss 60g cooked buckwheat noodles or rice noodles in the noodles. Sprinkle over the bean sprouts and Handful of bean sprouts spring onions to serve. 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.
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