Chicken noodles

By Hope Malau
05 October 2015

Ditch the the store-bought version and make your own!

Serves: 6 Preparation: 5 min Cooking: 15 min

  • 6 spring onions, chopped
  • 1 green chilli, chopped
  • 5 ml (1 t) allspice
  • 5 ml (1 t) dried thyme
  • 5 ml (1 t) ground coriander
  • 10 ml (2 t) ground cinnamon
  • 5 ml (1 t) ground nutmeg
  • 5 ml (1 t) brown sugar
  • salt and freshly ground black pepper
  • 45 ml (3 T) white wine vinegar
  • 15 ml (1T) oil
  • 4 chicken breasts, thinly sliced

NOODLES

  • 30 ml (2 T) oil
  • 1 baby cabbage, sliced
  • 2 carrots, grated
  • 1 red pepper, sliced
  • 30 ml (2 T) tomato sauce
  • a few drops of Tabasco sauce
  • 80 g noodles, cooked

1. In a small bowl whisk together all the ingredients except the chicken until it forms a thick purée. Add the chicken pieces to the bowl and mix until the chicken is covered in the marinade. Set aside.

2. Noodles Add the oil to a large pan over medium heat and cook the cabbage, carrots and red pepper until soft. Remove from the pan. In a small bowl mix the tomato and Tabasco sauce.

3. Return the pan to the heat, add the marinated chicken and cook for 10 minutes. Add the vegetables, sauce mixture and noodles stir until well coated.

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