Soba noodle chicken bowl
100% Buckwheat Soba Noodles, Dry
2 clove(s), finely chopped
2 teaspoons, finely grated
Chicken breast, skinless, raw
350 g, cut into 2cm pieces
Chicken stock cube(s)
1 cube(s), 1 litre stock
140 g, shiitake, thickly sliced
125 g, cut diagonally
Peas, frozen, boiled
2 medium, finely chopped
- Cook the noodles according to pack instructions. Drain and keep warm.
- Meanwhile, heat the oil in a large pan and set over a medium high heat. Add the garlic and ginger, cook for 30 seconds. Add the chicken and cook for 2 minutes until no longer pink.
- Add 1 litre chicken stock, 500ml water, mushrooms and soy sauce. Cover and bring to the boil. Stir in the mangetout, peas, and spinach and cook for 2 minutes. Stir in the noodles. Ladle into 6 bowls, garnish with the chopped spring onions and drizzle with the sesame oil.