- Ingredients.1 large chicken breast piece.1 pack of two sachets, hokkien noodles. ½ an Asian cabbage.2 thin spring onions. (about pencil size.) 8 snow pea pods.1 handful of edamame beans (remove pod.)2 baby capsicums/ hot chillis (according to preference.)1 can of Valcom bamboo slices, or water chestnuts (according to preference.) 1 Grapefruit/Lemon (according to preference.)1 carrot.1 small knob of ginger.Red miso paste.Chilli sauce.Chilli Jam.Chilli oil.Seasoned Asian chicken stock powder.Squid brand fish sauce.Unsweetened soy sauce.Minced garlic.Smooth peanut butter. White wine vinegar. Olive oil.Honey.Salt.
- Preparation.Julienne carrot, capsicum/chilli, and ginger. Open noodle packets and rinse in cool water, separating the noodles gently.Rinse the bamboo/water chestnuts and set aside.Meanwhile, chop 4 large wedges of cabbage out of the ½ cabbage, using about 50% of it (reserve the rest for use in other dishes, as required.)Thinly slice the spring onions, making a heap of little disks. Separate the green ones, and reserve for later.Top and tail the snow peas. Juice the grapefruit/ lemon.Cut chicken into small chunks.Method.Stir fry at high temperature in olive oil, using a small pan. Toss until slightly browned, seasoning a little with salt. Remove from heat and cover, set aside to rest.Fill your kitchen jug/kettle with 2 litres of water, and boil.In a large soup pot, combine the following:1 large tablespoon of red miso paste.1 tablespoon of soy sauce.1 tablespoon of fish sauce.1 flat tablespoon of honey.1 flat tablespoon of chilli sauce, (adjusting for preference.)The grapefruit/lemon juice. 1 flat teaspoon of chilli jam. 1 flat teaspoon of peanut butter. 2 heaped teaspoons of minced garlic.2 heaped teaspoons of chicken stock powder.A dash of white wine vinegar.Add the water from the kettle to the pot and bring gently to boil, stirring as needed.Meanwhile chop the chicken pieces into a near mince. Set aside again.When mixture in pot has returned to boil, add carrot and ginger, reduce heat after 30 seconds. Reduce heat of mixture to simmering. Add snow peas, capsicum/chilli, edamame, bamboo/water chestnuts, and 2 flat teaspoons of chilli oil. Stir gently.Add noodles, gently increase temperature to near boiling, heat for 2 minutes.Remove noodles with tongs, and distribute between four high-topped bowls.Distribute vegetables and soup between the four bowls.Place one wedge of cabbage into the soup of each bowl.Using your palms, create four little balls of chopped chicken, placing one into the centre of each bowl.Top each bowl with a sprinkle of reserved green spring onion, and serve immediately.(If you wish to be dramatic, you can call out, ‘Shiro wa, Junbi bantan da yo!’)
Brands and product used
- Squid Brand - Fish Sauce