BUCKWHEAT CHICKEN AND NOODLE HOT POT(click here to print)

BUCKWHEAT CHICKEN AND NOODLE HOT POT(FOR PALEO ONLY...FOR LOW CARB USE SHARITAKE NOODLES)

Chicken and Noodle Hot Pot - Winter 2012 Merit Serves: 4

Ingredients 180g Hakubaku Organic Soba noodles (FOR LOW CARB USE SHARITAKI) oil spray 1 onion, cut finely 600g chicken, thinly sliced 2 garlic cloves, crushed 2 tspn ginger, finely grated 1 sachet Dashi stock powder (or one cube) 2 tbsp soy sauce 1 tbsp rice wine vinegar 100g sugar snap peas 100g baby spinach leaves 3 eggs, lightly beaten Method Method 1. Finely slice onion and cook in non-stick fry pan using a light spray of oil. 2. When soft add chicken slices and cook until browned. 3. Add garlic and ginger and stir until fragrant. 4. Dissolve Dashi in 1 cup boiling water. Add Dashi, rice wine vinegar and soy sauce and cover. Gently simmer for 5 minutes. 5. Cook Habubaku organic Soba noodles in boiling water for 4 minutes. 6. Steam Sugar snap peas over the top for final minute or according to texture preference. 7. Add spinach to chicken and stir until wilted. 8. Add beaten egg mixture and allow to cook, without stirring, until just set. 9. Place noodles, chicken and sugar snap peas in a bowl – ENJOY *www.hakubaku.com* TIP: please test to see if you can eat buckwheat (soya) noodles. They are higher in carbs but do not get absorbed like most carbs. Contain an ingredient which removes them from your system quickly.

     Nutritional Values for this Recipe: http://caloriecount.about.com/cc/recipe_analysis.php