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.
