Thursday, 1 May 2014


I am a firm believer that with a few key ingredients you can get some Asian flavours happening. Those key ingredients are Chinese Five Spice, Sesame Oil, Garlic and Ginger. I just made this recipe up as I went along and it turned out FANTASTIC! Put more vegetables, different vegetables. More meat less meat its up to you this is just what happened to have in the fridge. Enjoy.
  • 3 Chicken Breasts chopped
  • 4-5 cups of Chicken Stock
  • ¼ tsp Chili flakes
  • ½ tsp Onion Flakes
  • ¼ tsp Chinese Five Spice
  • ½ tsp Grated Ginger
  • 2 Cloves Garlic thinly sliced
  • ¼ tsp Coriander powder
  • ½ tsp Sesame Oil
  • Udon Noodles 600 Grams
  • Broccoli chopped
  • Asparagus chopped
  • Carrot sliced
  • Spring Onions chopped
  1. Put stock in wok or large saucepan to boil.
  2. Chop up Chicken (I prefer large chunks).
  3. Then chop up vegetables. I keep the carrot and asparagus separated as they take a little longer to cook.
  4. Once stock begins to boil add Chicken, Chili, Onion Flakes, Chinese Five Spice, Ginger, Garlic, Coriander Sesame Oil.
  5. Then reduce down to a simmer for 30 minutes.
  6. Bring back to boil again and add Carrots and Asparagus (they take a little longer to heat through) boil for 5 minutes.
  7. Add Broccoli, Spring Onions and Udon Noodles (the Noodles come in a airtight package they are soft and already cooked they just need to be heated and separated.
  8. Serve in a bowl with a ladle of the stock. A little taste of Asia.