December 4, 2020 / Lyn Jones / 0 Comments
This is so simple to make and so full of flavour from the gently poached chicken, however you can make it vegetarian. Sweet potato noodles are a great vegetable substitute for actual noodles. They’re filling and can be eaten just blanched to al dente or use zoodles or your favourite noodles as well if you’re feeling particularly hungry. Serves 2
Ingredients
4 small sweet potatoes or 2 medium, peeled
1 chicken breast
½ stalk lemon grass, roughly chopped
1 inch piece of ginger, roughly chopped
1 inch piece of galangal, goughly chopped
2 birds eye chillies, roughly chopped
2 x coriander root, well washed
the white ends of 2 spring onions
400mls coconut milk,
400mls chicken stock
1 x baby bok choy, leaves separated and well washed
1 cup snow peas
1 cup kale, roughly chopped
Garnish
1 birdseye chilli, finely sliced
1/3 cup coriander leaves
2x spring onion, green part only finely slices
Start by infusing your broth: add ginger, galangal, chilli, coriander root, and the spring onion ends to a pot along with the coconut milk and stock. Bring to a boil then simmer gently for 15 minutes.
Cut the chicken breast in half and then add to the pot. Simmer for 7 minutes or until the chicken is cooked through. Remove the chicken and set aside to rest for a couple of minutes then slice into 1cm thick slices. Strain the broth and then pour back into the pot.
Meanwhile make your sweet potato noodles using a spiraliser, alternatively you could make ribbon style noodles using a vegetable peeler. add the noodles and cook briefly for 3 minutes. Remove and place in the bottom of two bowls. Add the vegetables to the broth and simmer gently for 2 minutes.. Remove and place on top of the noodles along with your sliced chicken. Pour the broth into the bowls and scatter with chilli, spring onion and coriander.
November 22, 2020 / Lyn Jones / 0 Comments
This makes for such a delicious lunch. It can be eaten warm or cold, is full of green veg, buckwheat noodles and a tasty immune boosting ginger laced dressing. Plus it can be vegetarian, vegan or filled with whatever choice of protein you’re into. Versatile, easy food that works just as well for lunch, dinner and easy to whip up for a crowd. The dressing soaks in and amps up the flavour. The different steps can all be done the night before if you’re having it for lunch; just layer in your lunch container and put it in the fridge ready to whip out the next day. Serves 4
Ingredients
250g buckwheat noodles
Dressing
2 Tbs tamari
1 tsp sesame oil
1 Tbs freshly grated ginger
2 Tbs rice wine vinegar
1 tsp miso paste
2 x bok choy
3 cups English spinach, finely shredded
2 tsp lime juice
1 Tbs white sesame seeds, toasted
2 cups snow peas
2/3 cup podded edamame (if frozen, cover pods in boiling water and let stand for a few minutes)
2/3 cup spring onion, finely sliced
1 cup coriander leaves
1 avocado, finely sliced
1 cup finely sliced cucumber rounds, cut in half
1/2 tsp black sesame seeds (or more of white!)
1 tsp rice wine vinegar extra
1/2 tsp tamari extra
1 cup bean shoots
4 boiled eggs cooked to your liking (alternatively hot smoked salmon, grilled/roasted chicken etc)
1. Dressing – Combine 2 Tabs each of tamari & rice wine vinegar. 1 tsp each of sesame oil, miso paste. 1 Tab freshly grated ginger.
2.Toast seeds, prepare vegies. Cook soba noodles by packet instructions. Make sure you cool under cold running water after cooking, then immediately toss with 3 Tabs of the above dressing.
3.Separate bok choy leaves, clean well then slice lengthways into 1cm strips. Steam over boiling water for 5 minutes, or until softened. Toss with the remaining dressing.
4.Dress spinach with the lime juice and toss with the box choy, spring onion and toasted white sesame seeds. Set aside.
5.Combine sliced cucumber with black sesame seeds, 1/2 tsp tamari and 1 tsp rice wine vinegar. Set aside.
Trim snow peas then steam over rapidly boiling water for 3 minutes, or until they brighten in colour.
Slice eggs in half.
Assemble salad: In each bowl place 1/4 of the noodles. Follow with 1/4 of the bok choy/spinach mixture, 1/4 of the snow peas, 1/4 of the edamame, 1/4 of the cucumber, 1/4 of the coriander leaves, 1/4 of the avocado, 1 egg and the bean shoots. Basically put everything you’ve prepared into bowls!