Prep time: 10 minutes.
Cooking time: 30-40 min
2 cups organic quinoa & rice noodles (available at The Source)
1 large carrot, thinly sliced
2 organic chicken breasts, chopped into small pieces
1 small stalk celery, thinly sliced
10 cup mushrooms, thinly sliced
1 medium brown onion, thinly sliced
2 medium garlic cloves, minced
1 small head of broccoli, chopped (with florets in tact).
2 heads of pak choi, chopped
5 handfuls baby spinach
1-2 litres boiling water
Extra virgin olive oil
1 vegetable stock cube
Sesame oil and a piece of lemon to taste
Heat two tablespoons of olive oil and add onion to brown for for 3-5 minutes.
After onion is browned, add garlic and spices and stir for 30 seconds.
Add 500ml boiling water, and add in spices and stock cube and stir.
Stir in mushrooms, carrot, celery and pak choi and simmer for 5 minutes.
Add another 500ml of boiling water and add pasta and chicken and leave to simmer for 10-15 minutes (until pasta and chicken are cooked).
Once pasta and chicken are cooked, add broccoli and a dash of tamari sauce and simmer for another 5 minutes (or until broccoli is tender).
Stir in baby spinach and turn off the stove.
Add sesame oil and lemon to your bowl to taste.
N.B. Use organic vegetables where possible. Recipe is gluten-free and dairy-free. Chicken can be substituted for tempeh.