In our house almost anything will be eaten if it’s mixed with noodles (though not mushrooms sadly … but we’re working on it). Any leftovers of this will make a popular lunchbox too.
Chicken & soba noodle stiry-fry – serves 4
- 800ml chicken stock
- 400g chicken breasts
- 200g dried soba noodles
- 2 tbsp rapeseed oil
- a thumb-sized piece of ginger, grated
- half a red chilli, deseeded and finely chopped
- 1 red onion, thinly sliced
- 1 carrot, peeled and finely shredded
- 150g green beans, trimmed
- 150g chestnut mushrooms, sliced
- 1½ tbsp light soy sauce
- 1 tsp toasted sesame oil
- a small handful of coriander leaves, roughly chopped
Bring the chicken stock to the boil in a pot, then add the chicken breasts and cook for 20 minutes. Make sure they are completely submerged in the stock. Remove the chicken breasts, shred with two forks and set aside.
Add the noodles to the chicken stock and cook according to the pack instructions. Remove the noodles from the stock with tongs and set aside, reserve the stock.
Heat the oil in a wok, then stir-fry the ginger, chilli and garlic for 30 seconds. Add the onion, carrot, green beans and mushrooms and stir-fry for 4-5 minutes.
Add the shredded chicken, the noodles, 50ml of the reserved stock, the soy sauce and the sesame oil. Toss to combine and heat through. You can add a little more stock for moisture if you need.
Divide between warm bowls and scatter the coriander over the top.
(Original recipe by Nadine Brown in Olive Magazine, May 2021.)
Jono & Jules do food & wine 
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