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
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
4 shitake mushrooms, sliced
60g cooked buckwheat noodles or rice noodles
Handful of bean sprouts
2 spring onions, chopped
1. 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.
2. 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.
Nutrition per serving: 394kcal, fat 16.5g (of which saturates 7g), carbohydrate 29.2g (of which sugars 24.1g), protein 32.3g.