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
Serves: 2
Ingredients
-
250g
Boneless, skinless chicken breast
-
400g
Can drained chickpeas
-
1/2
Courgette cut into chunks
-
1
Onion cut into chunks
-
4
Button mushrooms quartered
-
2
teaspoons Rapeseed/canola oil
-
1
teaspoon Minced garlic
-
1
teaspoon Ground coriander
-
1/4
teaspoon Oregano
-
Few
drops Tabasco
-
1
cup Water with 1/2 low salt chicken stock cube
-
Seasoning
-
1
Nest (50g) buckwheat noodles
-
100g
Finely shredded cabbage
-
1/2
Courgette finely shredded
Directions
- 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!!