Name of Recipe: Chicken, Soy & Coriander with Undon Noodles
Number of People: Serves 4
Ingredients:
1cm Ginger
10g Olive Oil
3/4 tbsp ground coriander
100 grams Soy Sauce
50 grams Honey
600g Chicken Breast
Approx 300g Vegetables of your choice (I used broccoli, cauliflower, carrot and corn)
1 tbsp Vegetable Stock
400 grams water (300grams added at start and 100 grams towards the end)
Bok Choy (optional)
Udon Noodles (I use 1 ˝ bunches (3 per pack), so 135 grams)
Preparation:
1. Dice ginger 3 sec speed 7. Add 10g oil. Saute 100 degrees 1 min speed 1
2. Add vegetables and chicken. Dice for 4 seconds on speed 7 (this will make pretty well mince the ingredients, so reduce if you want chunkier)
3.Add soy, honey, stock, coriander and 300 grams water.
4. Cook for 15 min 100 deg reverse speed soft.
5. Break Udon noodles in half and add to bowl. Cook 5 min 100 deg reverse speed soft.
6. Add 100 grams water
7. Add bok choy and cook for 5 min 100 deg reverse speed soft (still cook regardless of whether you add bok choy).
Tips/Hints:
I use the organic ‘Hakubaku’ brand of Udon Noodles, found in the Japanese/Chinese section of Woolworths.
You can add a clove of garlic and onion to this dish, but I can’t at the moment, as I am breastfeeding.
My sister made up this recipe and I have modified to make in the thermomix.
