• 1 tbsp toasted sesame oil, divided
  • 460g chicken thigh fillets, cut into strips
  • 8 spring onions, finely sliced, some reserved for garnish
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 250g soba noodles
  • 1 litre vegetable stock, made from 1 stock cube
  • 3 tbsp miso paste
  • 2 tbsp reduced-salt soy sauce
  • 400g coconut milk
  • 2 pak choi, roots trimmed and quartered
  • 120g shiitake mushrooms
  • 2 tsp black sesame seeds


  1. 1

    Heat the oil in a large saucepan. Add the chicken and sear the outside, cooking for 3-4 minutes. Add the onion, garlic and ginger and cook, stirring, for 1 minute until fragrant. Add the cumin, coriander and turmeric and cook for a further 1 minute. 

  2. 2

    Meanwhile, cook the noodles according to the instructions on the packet. Drain and refresh with cold water, then set aside.

  3. 3

    Stir in the stock, miso, soy sauce and coconut milk. Cover and bring to a boil. Uncover, reduce the heat to medium and add the pak choi and mushrooms. Simmer for a further 3 minutes, then stir in the noodles until they heat through. Sprinkle over the remaining spring onions and sesame seeds to serve. 

Nutritional Details

Each serving provides
  • Energy 2755kj 658kcal 33%
  • Fat 31.8g 45%
  • Saturates 19.0g 95%
  • Sugars 13.9g 15%
  • Salt 3.39g 57%

% of the Reference Intakes

Typical values per 100g: Energy 423kj/101kcal

Each serving provides

54.7g carbohydrate 5.2g fibre 34.6g protein

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