Chicken hot pot
1 tbs, or sunflower oil
1 medium, thinly sliced
Skinless chicken breast
600 g, thinly sliced
2 clove(s), crushed
2 tsp, grated
Chicken stock cube
1 individual, Japanese dashi variety
Rice wine vinegar
Dry soba noodles (100% buckwheat)
Sugar snap peas
3 medium, lightly beaten
- Heat oil in a large non-stick frying pan over medium-high heat. Add onion and cook, stirring, for 3–4 minutes or until softened. Add chicken and cook, stirring, for 2–3 minutes or until browned.
- Add garlic and ginger and cook, stirring, for 1 minute. Place dashi and 1 cup (250ml) boiling water in a jug and stir until dissolved. Add dashi mixture, soy sauce and vinegar to pan and bring to the boil. Reduce heat to low and simmer, covered, for 5 minutes or until chicken is cooked through.
- Meanwhile, cook soba noodles in a saucepan of boiling salted water, following packet instructions, or until just tender. Add sugar snap peas for last minute of cooking. Drain.
- Add baby spinach to chicken mixture and cook for 1–2 minutes or until wilted. Pour eggs over chicken mixture. Cook, covered, without stirring, for 2–3 minutes or until egg is just set. Divide noodles and sugar snap peas among bowls and top with chicken hot-pot. Serve.