I’ve recently been on a bit of a health kick. I cut down on the carbs and snacking at my desk and made my own healthy lunches to take into work. I was going on holiday and I needed a little bit of discipline. I was on my way to Thailand.
It. Was. Incredible. I have never been to a place like it and the memories that I have will stay with me til the day I die. And the food! Oh, the absolute precision which goes into making Thai dishes is a far cry from my Italian nature of ‘let’s just add a little more of this…and that…’ but it couldn’t be any other way. Thai people, also, are incredibly inspiring. Disciplined, welcoming, friendly and show-stoppingly great at cooking. I came away from there realising that my new disciplined self would do very well to carry on into the English summer months.
And i’ve been doing ok! Yes, there was a certain ‘McDonalds’ day, which we won’t talk about, and possibly a Chinese with the parents thrown in, and some incredible pasta bolognese here and there (recipe to follow, trust me, it’s worth it) but on the whole, being a little more healthy and taking my lunches to work has not only saved me some pennies, but also saved my waistline.
This recipe is super quick, super healthy and super easy to take to work. You can substitute the Udon for any kind of noodles if you’d rather but personally I find them to be the best. Mostly because you don’t need many at all to fill you right up. (So you don’t snack on that malteaser bunny you’ve hidden in your desk drawer at the 4pm lull.) It also tastes exactly like Thailand which takes me rushing back to the white, sandy beaches, the hot sun and, of course, being really tanned. (Happy sigh) Just Google street-view Phi-Phi Island whilst you’re eating it and you’ll find yourself booking a flight before you know it…
Serves two. Or one hungry person.
- 1 pack of fresh Udon Noodles
- 1 lime
- 2 large red chillies
- 4 shallots
- 750ml of chicken stock (made with jelly)
- Sesame oil
- 1 large Chicken Breast fillet
- 1 fresh lemongrass stalk
- 1 handful of fresh coriander
- 1 cup of mushrooms
- 1 cup mange-tout
- Finely chop the shallots and place them in a large saucepan on a medium heat. Fry, along with half of the mushrooms in some sesame oil.
- Next, chop the stalks from the coriander and put into the pan, then chop one of the chillies and zest half a lime. Chop the lemon grass stalk into chunks and place all into the pan, along with all the stock. Bring to the boil and then cover and simmer for 30 minutes.
- Whilst this is cooking, place a generous amount of sesame oil into a frying pan, and then add a teaspoon of the jellied chicken stock. Mix together and then fry the chicken breast on a medium heat until cooked (around 20 minutes)
- When the broth’s 30 minutes is up, strain the liquid through a sieve back into a clean pan. Then add the rest of the coriander leaves, the juice of half the lime and the mushrooms. Bring back to the boil.
- Then in another saucepan (I know, sorry, you’ll have one heck of alot of washing up) boil some water and add the noodles. If they’re fresh they’ll take around 1 and a half minutes to cook. Drain and set aside.
- Now, the finishing touches. Place the noodles in a bowl and pour the broth over the top. Add your mange-touts and some more chopped chilli. Slice the chicken to place on top and garnish with a little more coriander. Put a Thai Island as your screensaver and enjoy.