• 12 Jan 2014

    Poached ginger chicken with noodles

    1 litre chicken or vegetable stock
    25 – 30g organic root ginger – peeled and cut into matchsticks
    1 onion – chopped finely
    2 tablespoons organic Tamari sauce or miso soup
    4 skinless organic chicken breasts
    2 organic pak choi - ¼’d lengthways
    1 organic red pepper – cut into strips
    2 x 65g dry medium egg/buckwheat or rice noodles*
    1 organic red chilli – deseeded and sliced
    Pour chicken stock into large saucepan and add ginger, onions and Soy/Tamari sauce. Bring to the boil. Add chicken and simmer for about 8 minutes, turning once. Remove chicken and slice. Return to pan. Add pak choi, pepper and noodles and simmer for another 8 minutes. Divide between 4 bowls and serve with large salad.
    * If you use rice noodles you will not need to cook them for so long and will also need a larger quantity! Serves 4

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