Chicken and soba noodles w/ chilli coconut broth

Ingredients

Serves 4

600g chicken tenderloins, chopped into bite sized pieces

4 cloves garlic, crushed

thumb size piece of ginger, grated

1 red onion, sliced

2 zucchinis, spiralled (or sliced is fine if you don’t have a spiraliser)

3 pak choy, chopped (stalks and leaves)

1 red or green chilli, chopped finely

2 tins coconut cream

3 tbsp soy sauce

1 tbsp fish sauce

1 tbsp honey

1 packet soba noodles

salt and pepper to taste

coriander (optional for garnish)

sesame seeds (optional for garnish)

Method

Heat some oil in a large wok over a high heat, add the onion, garlic, ginger and chilli once the oil is hot, cook and stir until the onions start to soften.

Add the chicken to the wok, tossing occasionally for a few minutes, season with salt and pepper.

Add the coconut cream, soy sauce, fish sauce and honey (the chicken will still be undercooked here and this is good). Reduce the heat to a simmer.

Prepare the soba noodles according to the packet instructions, once done rinse with warm water and set aside.

Add the remaining vegetables to the wok and cook until the chicken is cooked through, this should only take an extra 5 minutes and the vegetables will soften in this time.

Serve the soba noodles first on the bottom of the bowl and top with the creamy chicken and veg.

Garnish with coriander and sesame seeds if you wish and enjoy!