Asian Style Chicken & Noodles – Kamaljeet Sokhi

Kam Sokhi is a Chef & Eating Psychology Coach who works with women, by helping them manage their relationships with food.

She essentially helps those who have issues with nutrition, binge eating, emotional eating, weight loss & chronic dieting. Her aim is to support her clients by guiding them to regain control, and deal with the emotions that drive this behaviour.

Kam is due to work at various retreats on the island this year, providing her nutritional expertise, and to hopefully encourage them to build a positive relationship with the food they eat.

She has shared this inviting, oriental-inspired dish with us for you to enjoy.

You can swap the Chicken for a range of other ingredients, from Beef to Tofu, Cauliflower to Prawns. It's so versatile and easy to prepare, perfect for a quick-fix meal after a long day.

Servings: 2 yield(s)
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Ingredients
  • 2 organic chicken breasts
  • 200 g rice noodles
  • Marinade
  • 40 ml SESAME OIL
  • 80 ml olive oil
  • 1 stalk of lemon grass
  • 5 cloves of garlic
  • 3 oz ginger
  • Dipping Sauce: Use 50ml of the above marinade and add-
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 1/4 tsp Chinese 5 spice
  • small pinch of chopped coriander
  • 1 squeeze of lime
  • To accompany the Chicken
  • 8 pieces of tender stem broccoli
  • small handful of spinach
  • 1 carrot ((grated))
  • 1 small onion ((finely chopped))
  • handful of beansprouts
Instructions
  1. Mix the chicken with a few tablespoons of the marinade and fry in a pre heated pan until golden brown, on gas mark 4 (electric hob, 180 degrees)
  2. 10 mins before the chicken is cooked, add a tbsp of the dipping sauce as the honey will caramelise the chicken beautifully when cooked slice, then set aside
  3. In a wok, stir fry the vegetables with the remaining marinade
  4. Add the noodles once veggies are a little soft, as you still want to retain the crunch
  5. Serve the chicken on a bed of noodles and drizzle over the dipping sauce, Kam uses some mixed leaf, coriander and sprouted lentils to garnish the dish.
  6. Serve and enjoy.
Recipe Notes

Useful items for this recipe