The other night, my Husband was out with his friends and it had got to 6:30pm and I realised I hadn’t eaten all day. Terrible I know, but sometimes I literally forget to eat. I’ll snack on the crusts of my daughters sandwich or steal a few spoonfuls of her porridge to check the temperature and I’ll think I’ve eaten. So there is a hungry me and lack of time, as it’s nearly Evie’s bed time. What can I cook? I have some chicken and some vegetables, I don’t want pasta. I check the cupboards, find some noodles and think I’ll just make Chicken Noodle Broth. Turns out it was pretty tasty, so I made it again for lunch Saturday and decided to share it with you guys. Sometimes recipes come out of nowhere, and this super quick supper does not disappoint.
Ingredients, Serves 2 large bowls
- 2 large chicken breasts
- 1/2 a whole brocolli
- Bunch of pea shoots
- 3 spring onions
- Bunch of coriander
- 1/2 a tsp of miso paste
- 1/4 tsp of grated fresh ginger
- 1 green or red chilli
- 1 clove of garlic
- 4 large mushrooms
- 3 rounds of dried rice noodles
- 1 tsp of light brown sugar
- 2 tsp of honey
- 3 tblsp of soy sauce
- Salt, pepper and chilli flakes
- 1 pint of vegetable stock
- Thinly chop your chicken and brown in a non stick frying pan with a glug of oil, I use sesame seed but remember that this oil gets hot very quickly.
- Once your chicken is cooking, finely chop your chilli, garlic and grate your ginger.
- Add to the chicken with the sugar, soy and honey.
- Cook until the sugar dissolves and once this starts to caramalise, cut your broccoli in to 1/4 florets with as much stem as you can keep and add to the pan with thinly chopped mushrooms. (Cook until you water is boiling, step 5.)
- Pop your vegetable stock on to boil in a separate pan and add the miso.
- Once boiling add your rice noodles, cook for a minute alone and then add all the contents of your frying pan.
- Cook for a further two minutes until your noodles are soft.
- Serve in to dishes, top with sliced spring onions, coriander and a bunch of pea shoots.
- Sprinkle with salt, pepper and chilli flakes.