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
Boneless, skinless chicken breast
Can drained chickpeas
Courgette cut into chunks
Onion cut into chunks
Button mushrooms quartered
Water with 1/2 low salt chicken stock cube
Nest (50g) buckwheat noodles
Finely shredded cabbage
Courgette finely shredded
In This Recipe
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.
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.
A little hint; it tastes so much better when eaten with chopsticks. But then in my opinion, so does everything!!