Ingredients
- 150 g buckwheat soba noodles (try to find some that are 100% buckwheat and gluten-free, then replace with rice stick noodles).
- 2 tablespoons tamari.
- 1 tablespoon sesame oil.
- juice of 1 lime.
- sea salt and freshly ground black pepper, to taste.
- 1 teaspoon coconut oil.
- 1 bunch choy sum, roughly chopped (or pak choy or Chinese Broccoli).
- 2 chicken thighs, diced.
- 1 clove garlic, minced.
- 2 cm ginger, minced.
- 2 spring onions, finely sliced.
- 1 teaspoon chilli flakes, optional.
- 1 sheet nori, crumbled.
Directions
- 1. Bring a large pot of salted water to the boil. Add soba noodles and cook according to the packet instructions. Once noodles are cooked, drain and refresh under cold running water (this will help prevent the noodles from sticking together). Drain and place in a large bowl.
2. Combine the tamari, sesame oil and lime juice in a small bowl. Pour half over noodles. Season with salt and pepper, to taste.
3, Heat coconut oil in large fry pan. Add chicken and cook on high until browned. Add in Chinese broccoli, garlic, ginger, spring onions and chilli and cook until the Chinese broccoli is starting to wilt. Toss through the soba noodles and drizzle with the remaining sauce.
* Serve half for dinner with half the nori crumbled on top and place remaining half in a lunch box for tomorrow.
Note
Paleo option: Spiralise two zucchinis into noodles to use instead.
This Asian-inspired dish is a super quick meal to whip up for dinner. The dish uses Asian veggies like Choy Sum and nori sheets giving it a nutritious boost!
Ingredients
- 150 g buckwheat soba noodles (try to find some that are 100% buckwheat and gluten-free, then replace with rice stick noodles).
- 2 tablespoons tamari.
- 1 tablespoon sesame oil.
- juice of 1 lime.
- sea salt and freshly ground black pepper, to taste.
- 1 teaspoon coconut oil.
- 1 bunch choy sum, roughly chopped (or pak choy or Chinese Broccoli).
- 2 chicken thighs, diced.
- 1 clove garlic, minced.
- 2 cm ginger, minced.
- 2 spring onions, finely sliced.
- 1 teaspoon chilli flakes, optional.
- 1 sheet nori, crumbled.
Directions
- 1. Bring a large pot of salted water to the boil. Add soba noodles and cook according to the packet instructions. Once noodles are cooked, drain and refresh under cold running water (this will help prevent the noodles from sticking together). Drain and place in a large bowl.
2. Combine the tamari, sesame oil and lime juice in a small bowl. Pour half over noodles. Season with salt and pepper, to taste.
3, Heat coconut oil in large fry pan. Add chicken and cook on high until browned. Add in Chinese broccoli, garlic, ginger, spring onions and chilli and cook until the Chinese broccoli is starting to wilt. Toss through the soba noodles and drizzle with the remaining sauce.
* Serve half for dinner with half the nori crumbled on top and place remaining half in a lunch box for tomorrow.
Note
Paleo option: Spiralise two zucchinis into noodles to use instead.