- 250g chicken breast mini fillets
- 1 tbsp cornflour
- 1 red onion
- 100g shiitake mushrooms
- 100g cavolo nero
- 2 garlic cloves
- A thumb of ginger
- 2 bundles of Thai rice noodles
- 1 tbsp tamari
- 50g sweet chilli sauce
- Sea salt
- ½ tbsp olive, sunflower or coconut oil
- 2 tbsp cold water
- 100ml boiling water
- 1.
Put a large covered pan of salted water on to boil. Chop the chicken into bite-sized chunks and toss in a bowl with 1 tbsp cornflour to coat. Heat a wok or deep frying pan for 2 mins over a high heat. Add ½ tbsp oil and the chicken. Stir fry for 5 mins, turning once or twice, till the chicken is browned all over.
- 2.
While the chicken fries, peel and finely slice the onion. Halve or quarter the shiitake mushrooms. Finely slice the cavolo nero.
- 3.
Lift the chicken out of the pan and pop on a plate. Add the red onion, shiitake and cavolo nero to the wok with 2 tbsp water. Stir fry for 5 mins till the veg start to soften.
- 4.
While the veg fry, peel and grate both garlic cloves and the ginger.
- 5.
The pan of water should be boiling by now. Add 2 bundles of noodles and simmer for 4 mins.
- 6.
Return the chicken to the wok. Add the grated garlic and ginger along with 1 tbsp tamari and the sweet chilli sauce. Pour in 100ml boiling water. Bubble for 5 mins, stirring occasionally, till the sauce has reduced a little.
- 7.
The noodles should be cooked by now. Drain them in a colander, then tip into the wok and use 2 forks to pick up and drop the noodles, chicken and veg a few times to mix them together.
- 8.
Divide the chicken noodles between 2 warm bowls and serve, adding a splash more tamari if you think it needs it.
- Tip
Oodles of noodles
You can use all the noodles in the pack in this recipe (this will affect the nutritional information), or keep them to make a noodle frittata for breakfast. Cook the leftover noodles till tender, then toss in a pan with fried onions, diced tomatoes and a splash of tamari and rice vinegar. Pour over a couple of beaten eggs, fry till set and then slide under the grill to just brown the top. Serve in wedges.