Chicken and vegetable noodle bowl
2 tsp, finely chopped
Skinless chicken breast
350 g, thinly sliced
4 cup(s), (1L)
1 large, shredded
1 medium, thinly sliced
6 individual, thinly sliced
1 cup(s), (190g), shelled
Baby spinach leaves
3 cup(s), (60g), loosely packed
Shelf fresh soba noodles
¼ cup(s), (60ml), or reduced-salt soy sauce
½ cup(s), chopped
1 x 3 second spray(s)
- Lightly spray a large saucepan with oil and heat over medium-high heat. Cook ginger, stirring constantly, for 30 seconds or until fragrant. Add chicken and cook, stirring constantly, for 3 minutes or until cooked through.
- Increase heat to high and add stock, carrot, capsicum, shallots and edamame. Bring to the boil.
- Stir in spinach, noodles and sauce. Cook for 2 minutes or until heated through. Remove from heat and stir in oil. Serve sprinkled with coriander.