Glenn and I backpacked around Japan a few years ago, our fondest memories are of the country side and the food. I love Asian food. It is so fresh and healthy.
This meal is loaded with flavour. I used frozen vegetables because it is quick and easy. Frozen vegetables are picked then frozen, they are often better looking than fresh, especially if you don't have a vegetable market nearby.
Don't start making this until close to eating.
Asian Noodle Dish Recipe
Serves 5 - 6
9 cups stock - I used a mixture of chicken stock and vegetable stock - if it is not home made make sure you buy stock with low salt
3 large garlic cloves chopped
2 tbsp worsterchire sauce
1/2 cup tamari sauce - naturally fermented soya sauce and gluten free
2 tsp chinese spice (mixing cultures here)
Slices of fresh ginger - I keep mine in the freezer
8 cups chopped mixed vegetables - I used frozen vegetables - carrots, red capsicums, yellow and green beans and broccoli.
375grms - 450grms ( 75 grms dried noodles per person) Japanese noodles - I used buckwheat noodles. (some buckwheat have added wheat, which is then not gluten free)You can use soba or ramen noodles.
Bean sprouts (mine were organic from an Asian shop) for garnish at the end
1 large chicken breast - sliced thinly - meat is an option
Method
Place a large pot of water with a lid on and bring to the boil.
Have your bowls warm and ready to serve.
1 - In a large pot heat stock, garlic, worcestshire sauce , tamari sauce, spice and ginger. Bring to the boil. Taste. If it is too salty add extra water.
2 - Add vegetables and cook with the lid on. Frozen ones don't take long.
3 - Remove vegetables with a slotted spoon, keeping the stock and place into a bowl and keep warm.
4 - Add noodles to boiling water. Stirring every now and then. Drain once cooked, don't over cook them.
5 - Place the chicken in the stock and cook for a few minutes until cooked.
6 - Following the photo's below, place the noodles in the bowls, next the vegetables, then the stock, next the chicken and last the bean sprouts.
Heat your stock then add the vegetables and the flavouring, cook with the lid on.
Stir your noodles in the boiling water and drain. I like to then rince in hot water.
Remove the vegetables from the stock. Add the raw chicken and cook for a few minutes.
Time to plate up. Noodles first, then the vegetables.
Next the chicken and then the stock. Garnish with bean sprouts.
Enjoy xx