Author Notes
This Recipe is a favourite of mine; it is so flavourful yet still really good for you with lots of vegetables! I usually use pre-cooked chicken as I hate touching raw meat, but I will write the recipe as if you are making everything from scratch! I know it has a lot of ingredients but trust me, it's worth it! —Heather Adamson
Ingredients
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250g
Boneless, skinless chicken breast
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400g
Can drained chickpeas
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1/2
Courgette cut into chunks
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1
Onion cut into chunks
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4
Button mushrooms quartered
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2 teaspoons
Rapeseed/canola oil
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1 teaspoon
Minced garlic
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1 teaspoon
Ground coriander
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1/4 teaspoon
Oregano
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few drops
Tabasco
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1 cup
Water with 1/2 low salt chicken stock cube
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Seasoning
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1
Nest (50g) buckwheat noodles
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100g
Finely shredded cabbage
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1/2
Courgette finely shredded
Directions
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Heat oil in a wok and add the chicken. Sauté for 5 minutes, turning until browned, before adding onion, mushroom, courgette, garlic, cumin, coriander, oregano, red pepper and tobasco. Stir-fry for 3 minutes over a medium heat before adding the chickpeas and pouring in the stock. Season to taste and bring to boil. Cover and simmer for 5-10 minutes.
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Meanwhile, cook noodles in boiling water for 4 minutes. For the last 2 minutes, add the cabbage and courgette to a steamer and place on top of the noodle pot to steam. Drain noodles over the cabbage and courgette and divide amongst two bowls. Top with chilli chicken and broth.
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A little hint; it tastes so much better when eaten with chopsticks. But then in my opinion, so does everything!!
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