Ingredients
Serves: 4
Serves: 4
- 3/4 cup (180ml) chicken stock
- 2 cloves garlic, crushed
- 1/2 teaspoon ground ginger
- 1/4 teaspoon dried crushed chilli
- 375g skinless, boneless chicken breasts
- 300g soba noodles (buckwheat noodles)
- 250g green beans, halved
- 2 carrots, cut into 5cm matchsticks
- 1 1/2 tablespoons dark brown sugar
- 3 teaspoons (15ml) reduced-salt soya sauce
- 3 teaspoons (15ml) peanut or other vegetable oil
- 2 cups finely shredded cabbage
Directions
Prep:20min › Cook:15min › Ready in:35min
- Bring the stock, garlic, ginger and chilli to the boil over moderate heat in a large frying pan. Reduce to a simmer, add the chicken, cover and cook, turning the chicken over once, for 10 minutes or until the chicken is cooked through. Transfer the chicken to a plate, reserving the cooking liquid. When it is cool enough to handle, shred the chicken.
- Meanwhile, cook the noodles in a large saucepan of boiling water according to the packet directions, until firm-tender. Add the beans and carrots for the last minute of cooking time; drain.
- Whisk together the brown sugar, soya sauce, oil and the reserved cooking liquid in a large bowl. Add the shredded chicken, noodles, beans, carrots and the cabbage, tossing to combine. Serve at room temperature or chilled.