- INGREDIENTS
- noodles / soba / zoodles / udon / egg noodles
- chicken breast (1)
- vegetable / chicken stock (500ml)
- miso paste (1 tbsp)
- garlic cloves (3)
- ginger (2.5cm piece)
- scallions
- sweetcorn
- spinach
- sweetcorn
- kimchi (optional)
- gochujang (1 tbsp) (optional)
- METHOD
- preheat oven to 180
- combine stock cube and 500ml of boiling water
- finely chop (or pulse) your scallions, garlic and ginger (keep the green bits of the scallions for garnish)
- fry it up until the aromas release
- sear the chicken breast in the pan
- add your stock to the pan
- remove the chicken and put in the oven, bake for 35 minutes
- in the meantime, add your miso paste to the sauce, stir well
- add your gochujang, if using
- cook down spinach in a pan, add sweetcorn if you prefer it hot
- prepare noddles, if needed
- leave broth to simmer until chicken is cooked
- slice chicken
- add noodles to bowl, pour broth in and assemble your veg
- garnish with scallions
- TIPS
- you can use any veg you like but these are my favs
- can also replace the chicken breast with any other protein
- if you have to boil noodles beforehand, boil them for 1-2 minutes less than you normally would and remove from heat right away, rinse them with cold water because they will cook in your hot broth
jan 18 2022 ∞
jan 18 2022 +