Its the last Recipe Redux for 2013 and to ensure 2014 is fruitful, blissful and packed full of good stuff this months Redux is dedicated to lucky foods.
One of the many things I love about food is the social, cultural and traditional symbolism of many foods and dishes.
In Japan, long buckwheat noodles symbolise long life and thus slurping long noodles without breaking them is considered good luck. With this in mind here is my recipe for Lucky Chili and Lime noodles - but remember, they must be slurped without breaking them! Good Luck.
This is probably not necessarily the most appealing recipe for this time of year in the land down under, but I am sure my Recipe Redux friends in the northern half of the world would appreciate this warmer dish.
4 – 6 chicken thighs (1 piece per person, no skin, bone optional)
6 cups of water
1 – 2 tablespoons fish sauce
2 -3 tablespoons fresh lime juice
2 kaffir lime leaves
3 sprigs of parsley
1 tablespoon chopped Coriander
¼ Chinese cabbage, shredded
1 bunch bok choy, separate thick stalks from leaves and slice
2 tablespoons soy sauce (salt reduced)
1 long red chili, seeds removed and chopped
1 handful of bean sprouts
1 spring onion (or lemon grass), chopped
400g Buckwheat/ soba noodles
Place water in a large pot over a low heat. Add chicken, lime juice and kaffir leaves and allow to simmer for 1 hour or until chicken begins to
falls away from the bone. Add shredded cabbage and thick bok choy stalks (reserve leaves) to the pot and allow to simmer for 5 mins. Add chili, bean sprouts, leaves of bok choy, spring onion, parsley, coriander, soy and fish sauce and allow to simmer for a further 5 mins.
Cook buckwheat noodles as per directions.
Divide buckwheat noodles among bowls and place one piece of chicken on top. Ladle remaining soup mixture over chicken and noodles. Serve with wedges of remaining lime.
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