LUXE / HEALTH shiitake soba bowl…

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When you’re lacking dinner inspo and want something quick but healthy and comforting all in one go, then I promise this soba bowl will hit the spot….

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LUXE / HEALTH Shiitake Soba Bowl

Ingredients:

1-2 chicken breasts
2 garlic cloves, crushed
1 leek, finely sliced
2 bunches Pak Choy, roughly chopped
Handful shiitake mushrooms, roughly chopped
Handful fresh coriander, roughly chopped
Coconut oil
5-6 tbsp. rice vinegar
2 tbsp. sesame oil
Juice of 1 lime
1 packet soba noodles

Method:

  • In a small jug, mix together the rice vinegar, sesame oil and lime juice.  Taste, season and set aside.
  • Slice chicken breasts into 1-2cm chunks, then heat a little coconut oil in a wok or large frypan and stir-fry for a few minutes until chicken has browned a little and cooked through, then set aside.
  • Cook soba noodles according to packet directions while you prep your veg, then rinse and drain well.
  • Add a little extra coconut oil to the wok then add the garlic, leek and mushrooms and stir-fry for a couple of minutes until soft before adding the Pak Choy.  As the greens begin to wilt, add the chicken back to the wok, followed by the drained soba noodles.
  • Drizzle over the dressing and toss well to combine.
  • Divide between two plates and sprinkle with fresh coriander.  Done!

LUXE / HEALTH ginger chicken and shiitake bowl…

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My current foodie obsession is the humble Shiitake mushroom – and now that my local supermarket seems to stock these beauties on a regular basis, I am chucking them in everything!  Not only do they add a richness to any dish you pop them into, but the benefits of Shiitake mushrooms are well documented.  In fact, these little morsels are said to boost your immune system, fight cancer, reduce inflammation in the body, support heart health and give you a good dose of B vitamins in the process.  Enjoy!

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LUXE / HEALTH Ginger Chicken and Shiitake Bowl

Ingredients:

2 chicken breasts
1/2 cup Tamari (or light soy sauce)
4 tsp. sesame oil
2 tsp. mild mustard (Dijon is my fave!)
1 generous tsp. coconut sugar
2 inches ginger, grated
1 garlic clove, crushed
Handful of Shiitake mushrooms, roughly chopped
2 bunches Pak Choy, sliced into thirds
6 spring onions, finely sliced
Soba noodles
Coconut oil
Black pepper
Toasted sesame seeds

Method:

  • Preheat your oven to 180C.  Then in a bowl, whisk together the tamari, sesame oil, mustard, coconut sugar, ginger and garlic.
  • Pop the chicken breasts in an ovenproof dish and pour over half the marinade.  Bake for 30-35 minutes until chicken is cooked through.  Once the chicken is cooked, slice finely and set aside.
  • Meanwhile, prep vegetables and heat a little coconut oil in a wok.  Add spring onions and mushrooms and toss for a few minutes until softened.  Add the remaining marinade to the pan, then add the Pak Choy and finally, the sliced chicken, tossing to coat in the marinade.  Season with black pepper.
  • At the same time, cook Soba noodles according to packet directions then rinse, drain and divide into two bowls.
  • Pile the chicken and vegetables on top of the noodles and sprinkle with extra spring onions and sesame seeds before devouring immediately!