The Northern Express Herald
Bok choy, cabbage and broccolini chicken noodles
for 4 people
Tamara West
These noodles use three different cruciferous vegetables and make a quick, delicious and nutritious dinner. These vegetables, which get their name from the crucifix-like shape their four-petalled flowers reassemble, rate incredibly high in the nutrition stakes.
Ingredients
| 3 Tbsp | Oil |
| 3 cloves | Garlic, finely chopped |
| 1 inch | Ginger, peeled and finely grated |
| 1 | Chicken breast, skinless, thinly sliced (Main) |
| ¼ head | Green cabbage, chopped |
| 1 | Bok choy, chopped (Main) |
| 1 bunch | Broccolini, about 8-10 stems, chopped |
| 360 g | Soba noodles, dried |
| ¼ cup | Soy sauce |
| 1 ½ Tbsp | Rice vinegar |
| 1 ½ Tbsp | Sesame oil |
| 1 tsp | Vegetable oil |
| ½ tsp | Brown sugar |
Directions
- Bring a large pot of water to the boil.
- Heat 1 Tbsp oil in a large wok or frying pan on high heat. Fry garlic, ginger and chicken for 2-3 minutes or until chicken is cooked. Set aside.
- Heat remaining 2 Tbsp vegetable oil and cook cabbage, bok choy and broccolini for 2-3 minutes until vegetables are bright green and tender.
- Cook noodles in boiling water until just cooked through.
- Mix soy sauce, rice vinegar, sesame oil, vegetable oil and brown sugar.
- Drain noodles and add to the vegetables in the wok, along with the cooked chicken and dressing. Toss everything together and serve.