Edamame Soybean Noodles

Content:

 

Ingredients
Green soybeans (92%)*,Water
*Organically grown.

Allergens
See ingredients in bold.

Typical NUTRITION Per 100g

Energy

1410kJ/ 336kcal

Fat
of which saturates

6.2g
1.2g

Carbohydrate
of which sugars

16g
8.8g

Protein

45g

Salt

0.02g

Product of China. Bottled in the UK for Tazaki foods Ltd.

energy
1410kJ
336kcal
17%
fat
6.2g
9%
saturates
1.2g
6%
sugars
8.8g
10%
salt
0.02g
0.3%

Ching's Hainan Style Chicken Edamame Noodle Soup

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:

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.

Soybean Noodles 200g

Content:

 

Ingredients
Soybeans (92%)*, Water.
*Organically grown

Allergens
See ingredients in bold.

Storage
Store in a cool, dry and dark place. 

NUTRITION
Typical values per 100g

Energy

1400kJ/ 334kcal

Fat
of which saturates

6.6g
<1.3g

Carbohydrate
of which sugars

15.2g
9.4g

Protein

43.7g

Salt

trace

 

Product of China

Each 50g serving contains

energy
1400kJ
334kcal
17%
fat
6.6g
9%
saturates
1.3g
7%
sugars
9.4g
10%
salt
Trace
0%

Ching's Hot & Sour Aubergine & Courgette Soybean Noodles

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:


Preparation time: 10 minutes
Cooking time: 12 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 litresof 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.

New Gluten Free and Organic

edamamesoybean noodles

These high-protein, gluten-free noodles are perfect for people looking to adopt a healthier diet or for those following a gluten-free, vegan or vegetarian diet.

Made from organically grown soybeans, the noodles are high in protein and fibre, low in sodium and completely, free of additives

Suitable for Vegetarians

High in protein

High in fibre

No additives

Gluten free

Low in Sodium

Organic

Boil in 6 min

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Ching's Hainan Style Chicken Edamame Noodle Soup

New Gluten Free and Organic

soybeannoodles

A great substitute for traditional pasta! Soybeans are mature compared to edamame that are harvested while beans are still young.

Gluten free soybeans noodles are great source for high protein and fibre and are completely organic and gluten free. Perfect for a new start to a healthier life..

Suitable for Vegetarians

High in protein

High in fibre

No additives

Gluten free

Low in Sodium

Organic

Boil in 6 min

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Ching's Hot & Sour Aubergine & Courgette Soybean Noodles