Indonesian Chicken Quinoa Noodle

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Indonesian Chicken Quinoa Noodle

Our traditional Indonesian Mie Ayam (Chicken Noodle) recipe calls for very little broth, so that chicken bits and noodle are savoured with just enough moisture. But then I thought, why waste the opportunity to enjoy all the goodness of broth? Quinoa Noodle is from @radiantwholefood.organic. The texture totally resembles regular yellow noodle. Soothing to the tummy, too!

INGREDIENTS
Quinoa Noodle, 1 pack of 4
Beef Broth & cut vegetables of your choice
Roasted Chicken Breast, 1 (I only used 1/2), chopped
(or; boil a chicken breast with salt, pepper, bay leaves and herbs)

To stir-fry chicken:
Garlic, 6-8 cloves, chopped
Shallots, 6-8 cloves, chopped
Coriander Powder
Cumin
Cardamom
Ginger
Turmeric
Salt and Pepper
Gluten-free Soy Sauce, 2 tbsp
Molasses or Coconut Sugar, 1-2 tsp
Bay Leaves, 1-2

DIRECTIONS
Defrost and reheat beef broth on low heat if you have pre-made, frozen beef broth. Or use a ready-made one.
Sauté shallots and garlic, add chicken bits to pan. Season, add soy sauce and
molasses sugar.
Add chicken juice if you’re using Roasted Chicken Breast as a base recipe.
Add coconut oil to add moisture. Add bay leaves last, stir.
Add quinoa noodle to beef broth. Cook for 5 minutes or until you reach
desired texture (not hard, not too soft).
Strain noodle from broth with a colander, put in separate bowl.
Transfer cut veggies of your choice into beef broth. Cook for 5-10 minutes.
Serve hot.

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