NOODLES WITH POACHED CHICKEN

KELP NOODLES WITH POACHED CHICKEN AND MISO

kelp noodles with poached chicken and miso dressing is a paleo wonder that can restore balance to your weekly meals.

INGREDIENTS

• 1L (4 cups) chicken stock
• 1 bunch coriander, leaves picked, roots reserved
• 10cm piece ginger, halved
• 1 tbs fish sauce
• 4 x 200g skinless chicken breast fillets
• 2 tbs each white (shiro) miso paste, brown rice vinegar and mirin (all from Asian food stores )
• 1 tbs coconut oil
• Juice of 1 lime
• 2 x 340g packets kelp noodles (we used Sea Tangle Kelp Noodles from Asian food stores), rinsed, drained
• 2 cups (100g) bean sprouts
• 2 long red chillies, thinly sliced on an angle
• 4 spring onions, thinly sliced on an angle
• 1 telegraph cucumber, halved, seeds removed, thinly sliced on an angle
• 4 sprigs Thai basil, leaves picked

• METHOD

  • 1
    Bring the stock, coriander root, ginger, fish sauce and 1L (4 cups) water to the boil in a large saucepan. Add the chicken, remove pan from heat, then cover with a lid. Stand for 30 minutes or until chicken is white and cooked through.
  • 2
    Place miso, vinegar, mirin, coconut oil and 2 tbs poaching liquid in a saucepan over low heat and cook, stirring, for 4 minutes or until smooth. Remove from heat, stir in lime juice and cool slightly.
  • 3
    Remove chicken from pan, discarding liquid, and shred. Toss noodles, bean sprouts and half the chilli and dressing on a platter. Top with chicken, spring onion, cucumber, basil and coriander leaves, and remaining chilli. Drizzle with remaining dressing to serve.