Green Tea Noodles with Sticky Chilli Chicken
With Asian cuisine being one of the healthiest cuisines worldwide, this recipe not only features the tastes of Asia, but it also serves as a unique way to prepare a favourite.
Time: 30 minutes
Recipe by: Thando Manyoni
2 cups chicken stock
1 tsp ginger, minced
2 tsp garlic, minced
2 green tea bags, brewed to 1 cup
2 red chilies, sliced
240g egg noodles
125g tenderstem broccoli
4 chicken breasts, cut into cubes
½ Asian stir fry sauce
In a saucepan on medium heat, pour in the chicken stock, ginger and garlic. Simmer the mixture and reduce until half. Add the green tea and egg noodles and simmer for until the noodles are cooked. Season to taste. In a pan, drizzle oil and sauté the broccoli until slightly charred, transfer to a bowl and set aside. In the same pan, cook the chicken until golden and season with salt and pepper. Once the chicken is cooked add the chilies and sauce, and sauté for a few more minutes until sticky. Dish the broth and noodles into a bowls, topped with the broccoli and chicken. Finish off with the fresh coriander and enjoy with a glass of Manhattan ice tea!
Chefs Tip: This recipe can be made vegetarian by substituting the chicken stock for vegetable stock, and the chicken for mushrooms or tofu.