It’s been a loooooong time since I created a blog post and I’d forgotten how much work it is! At least being in Covid-19 lockdown I’ve had a bit more time to reflect and think about creating again. After all the mad cleaning of week one, then all the mad eating of week two, week three was a bit of a slump and not much fun at all. In week four now though I feel like things are settling and a new way forward is emerging. Good, easy food is definitely helpful and we are blessed to be able to order all sorts of wonderful ingredients from NZ food artisans online! I don’t think I will ever go back to normal shopping again.
This noodle bowl is one I often make and you can change it to suit whatever you have on hand, I originally posted a slightly different version here using prawns. It’s also extra yummy with toppings of raw veggies too such as grated carrot and bean sprouts and my son often likes it with a halved boiled egg on top – more ramen style.
Fresh coriander is spectacular in it, I currently get fresh veggies delivered from an awesome local supplier – Growlink and have coriander on weekly repeat.
1 tablespoon of sesame oil
1 cm slice of fresh ginger, grated
2 garlic cloves, grated
3 cups of chicken or veggie stock (preferably home made)
2 tablespoons of soya sauce (Tamari or Hoisin is also nice)
1 tablespoon of fish sauce
Juice and zest of two limes, plus and extra one to serve (try lemon juice if you don’t have limes)
A pinch of cayenne pepper (optional)
A good handful of fresh baby spinach leaves
1/2 a bunch of bok choy, sliced
1 cup of shredded, cooked chicken (optional, can be vegetarian)
2 spring onions, sliced
90 grams of soba noodles (or rice or udon noodles)
A good handful of fresh coriander
Cook the Soba noodles according to the packet instructions and set aside.
Heat the oil in a large pot over a medium-high heat. Add the garlic and ginger and sauté for a minute or two. Add the stock, tamari, fish sauce, lime juice and zest and cayenne pepper. Bring to the boil, turn down and simmer for five minutes. Add the chicken and simmer for another 3 – 4 minutes. Add the spinach and bok choy in the last minute.
Divide the noodles into serving bowls, ladle the soup over the noodles, add the spring onion. Scatter with coriander leaves. Season with salt and pepper to taste.