Ching's Gluten Free & Organic Range

A delicious, nutritious noodle soup inspired by a southern Chinese classic 

This is a dish inspired by the Southern Chinese island, Hainan – the Hawaii of China. Hainan Chicken is a dish served all over Asia and traditionally a whole chicken is used, served with rice. I’m turning it on it’s head and serving it as a noodle soup. Instead of using the whole chicken, I use chicken thighs – inexpensive compared to chicken breast, and more juicy. Poach the chicken thighs in the aromatic liquid to create a spiced ginger chicken broth. Wok-fry a ginger, spring onion, and green chilli Chinese salsa verde. Shred the chicken with fresh spinach and beansprouts. Serve over edamame noodles. Light, healthy and nutritious!

Ingredients:

Serves 4 as a main

For the Noodles

1 x 200g Yutaka Edamame Soybean Noodles

1 tsp toasted sesame oil

For the broth

2 litre of water

4 (355g) free range organic chicken thighs, skin off, deboned 

2 inch knob of fresh root ginger, peeled and sliced

2 star anise

1 tsp Sichuan peppercorns

1 tbsp Shaosing rice wine or dry sherry

3 large spring onions, washed, top and tailed, sliced to 1-inch pieces

3 large pinches of sea salt

For the Chinese ginger onion salsa verde dressing

  4 tbsp rapeseed oil

  2 pinches of sea salt

  1 inch piece of fresh root ginger, peeled and grated

  2 spring onion, washed, top and tailed, finely chopped

  1 medium green chilli, deseeded and finely chopped

  1 tsp toasted sesame oil

For the garnish

100g raw beansprouts, washed, drained 

200g spinach leaves, washed, drained

30g fresh basil, washed, drained 

METHOD:

Directions:

Preparation time: 10 minutes
Cooking time: 15-20 minutes

1. Bring a 1.5 litre pan of water to the boil. Add 1 pack of Yutaka Organic Edamame Soybean Noodles. Turn the heat to low and cook simmering for 6 minutes.  Drain, refresh under cold water and dress with 1 teaspoon of toasted sesame oil and mix well to prevent from sticking. Set aside. 
2. In a wok (or medium pan) add 2 litres of water, chicken thighs, star anise, ginger, Shaoxing wine, spring onions and season with salt, Sichuan peppercorns and ground white pepper. Cook on a gentle simmer for 15-20 minutes until the chicken is cooked and opaque. Keep the chicken warm in the broth, simmering until ready to serve.
3. Heat a small wok or pan, add the rapeseed oil and give the wok a swirl. 
Add the salt, ginger, spring onion, green chilli, toasted sesame oil and stir to combine well. Then quickly take off the heat to prevent further cooking. The dressing should be bright green and not overcooked.  
4. Remove the chicken from the pan and slice on a board. Divide the noodles into 4 portions in bowls. Strain the hot broth and divide between the bowls. Dress with spinach leaves, beansprouts. Top with sliced chicken, garnish fresh basil and drizzle the Chinese ginger onion salsa verde over the chicken. Serve immediately. To eat mix all the ingredients well and add a dollop of your favourite chilli sauce.

Inspired by the popular Hot & Sour Soup this is a moreish dish to savour.

Ingredients: (Serves 4)

For the Noodles

1 x 200g Yutaka Organic Soybean Noodles 

1 tsp toasted sesame oil 

For the garnish

Finely chopped chillies
Fresh coriander leaves
Chilli oil 

For the stir fry

1 tbsp rapeseed oil

1 tbsp freshly grated ginger, peeled

1 red chilli, de-seeded and finely chopped

200g baby aubergine, washed, top trimmed, sliced into quarters  and 1cm strips

500g baby courgettes, washed, top trimmed, peeled along width into thick wide strips, using a large potato peeler

800ml vegetable stock

3 tbsp tamari

3 tbsp clear rice vinegar

1 tsp toasted sesame oil

1 tbsp chilli oil

2 tbsp cornflour mixed with 2 tablespoons cold water

METHOD:

Directions:

Preparation time: 10 minutes
Cooking time: 12 minutes

1. Bring a 1.5 litre pan of water to the boil. Add 1 pack of Organic Yutaka yellow soybean noodles. Turn the heat to low and cook simmering for 7-8 minutes.  Drain, refresh under cold water and dress with 1 teaspoon of toasted sesame oil and mix well to prevent from sticking. Set aside.
2. Heat a wok or pan over high heat, add the rapeseed oil and fry the ginger and fresh chilli for a few seconds to release their aroma. Then add the strips of baby aubergine and cook stirring for a 8 minutes adding a dash of cold water to help create some steam to soften the aubergines. Then add the wide courgette strips and pour in 800ml of hot vegetable stock. Bring to the boil and cook gently stirring for 2 minutes until the aubergines have completed softened but still retain their shape and the courgettes are al dente but still vibrant green.
3. Season with tamari, clear rice vinegar, toasted sesame oil, and chilli oil. Adjust seasoning to taste further. It should be hot and sour but not overly spicy. Finally add the cornflour paste mixture into the boiling broth and stir in to thicken a little. 
4. Divide the organic soy bean noodles into 4 bowls. Ladle over the soup together with some aubergines and courgettes on top. Garnish each bowl with fresh chillies and fresh coriander leaves. Serve immediately.