Asian noodles with a chicken, mirin & tamari broth

I got a great new cookery book as a present for my birthday last week, which is called Good Without Gluten – if you’re gluten free or coeliac you should definitely pick up a copy! I amended this dish as I couldn’t find the right noodles anywhere. The recipe asks for ‘soba noodles’, no where seemed to have them so I picked up some noodles called bakenaked – I’d never heard of them. They went with the dish quite nicely and apparently they’re only 8 calories per serving, so if you’re looking for a healthy meal this could be it!

bare naked noodles gluten free

Preparation time: 20 mins
Cooking time 40 mins

Serves 2 hungry people!

Ingredients

  • 1 Knorr chicken stock cube
  • 1 tbsp tamari gluten-free soy sauce
  • 1 tbsp mirin (rice wine), you’ll find this in the oriental aisle, it’s not with the other vinegar/wines
  • 100g shiitake mushrooms
  • 200g spinach leaves
  • 4 eggs
  • 250g barenaked noodles or soba noodles
  • 2 spring onions, thinly sliced

Method

  1. Make the broth by dissolving the Knorr chicken stock cube in 250ml of water. Reduce for 5 mins, then add the tamari and mirin.
  2. Cook the mushrooms in boiling salted water for about 5 minutes and wilt the spinach in the same pan.
  3. Cook the noodles in the chicken broth for 4 minutes.
  4. At the same time as your noodles, poach your 4 eggs for around 4 minutes also.
  5. Divide the noodles into two bowls.
  6. Top the bowls with your wilted spinach, mushrooms, spring onions and poached eggs.
  7. Enjoy!

asian noodles with mirin and tamari broth

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