Last week, I met Rob from Harrewyn Organics and he introduced me to King Soba noodles. I have seen them in Dischem before, but the price always put me off buying them - about R50 for 250g, which is much more than I would pay for noodles - but Rob convinced me to try them and I am so glad I did - they are definitely worth every cent! These noodles are wheat and gluten free and produced in a dedicated wheat free facility.
The noodles cook in about 3 - 5 minutes for al dente, which is awesome if you are rushed for time, but would still like a substantial meal.
Most gluten free noodles seem to break up once cooked and have a grainy texture, but these noodles have a nice bite and retain their shape. The wonderful thing is that the noodles come in many different flavours, which helps to keep meals exciting.
For this recipe I used the black rice noodles, "these unusual noodles are made with black rice, which turns deep purple on cooking. Also known as 'forbidden rice' it has a sticky texture and nutty flavour. Black rice is particularly nutritious containing five times more protein and minerals than ordinary white rice and are rich in iron, calcium, zinc, manganese, selenium and B vitamins."
Click here to find a stockist closest to you.
Creamy Chicken and Asparagus with Black Noodles:
(Serves 2 - 3)
Ingredients:
1 Onion, Sliced
1Tin Coconut Milk
1 - 2 tsp Paprika
Sprinkle Chilli Flakes
A Few Sprigs Dill
Zest of 1 Lemon
2 - 3 Chicken Breasts, Sliced
100 - 150g Fresh Asparagus Spears, Chopped in Half or Threes
Squeeze of Lemon Juice
Herbal Salt and Pepper
Olive Oil for Frying
1 - 2 Bundles King Soba Black Rice Noodles
Directions:
Fry onion until golden
Add coconut milk, paprika, chilli flakes, dill and lemon zest and bring to a gentle boil
Add chicken and allow to simmer for 5 - 10 mins
Add in the asparagus
Cook the noodles in boiling, salted water for 3 - 5 minutes, until al dente
Drain and set aside
Just before serving, add the lemon juice to the sauce
Season with herbal salt and black pepper
Serve over the black rice noodles
No comments:
Post a Comment