- 400 g chicken fillets, skin removed
- 1 cucumber
- 4 cups chicken broth
- 1 T grated ginger
- 1 t grated garlic
- 1 t soy sauce, plus extra for serving
- 3 spring onions, chopped, plus extra, thinly sliced, for serving
- 125 g fine rice noodles
- 1 x 100 g pillow pack baby spinach, basil and cress
- For the dressing, mix together
- 3 T sunflower oil
- 1 T soy sauce
- 1 T sesame oil
- 2 T white balsamic vinegar
Wash the chicken and set aside. Peel the cucumber and cut into sticks, discarding the seeds.
Using a wide, shallow saucepan with a lid, bring to a boil the broth, ginger, garlic, soy sauce and chopped onion. Add the chicken and cucumber sticks, cover tightly and turn off the heat. Leave for 10 minutes, or until just cooked, but still moist.
Remove the chicken and cucumber from the broth mixture and wrap in tinfoil to keep warm. Strain the broth and reheat using the same pan. Add the noodles, pushing down in order to submerge in the broth.
Top with the broccoli, cover tightly and allow to simmer for 5 minutes, or until the noodles are soft and the broccoli is tender-crisp.
Drain, but mix ¼ cup broth with the thinly sliced chicken.
Turn the salad leaves onto a platter or four plates. Top with the noodles, broccoli, chicken, cucumber and any juices from the tinfoil parcel. Spoon over the dressing, sprinkle with spring-onion slivers and serve with soy sauce on the side.
Per serving: 1779.5 kJ, 28.4 g protein, 16.9 g fat, 36.2 g carbs