Use any noodles to suit your tastes or fibre needs. Wholemeal or faro noodles would increase the fibre; buckwheat soba noodles and rice noodles are food options if you are trying to avoid wheat. Beef fillet can replace the chicken if you’d prefer.
Cook the noodles in lots of lightly salted water following the manufacturer’s instructions; take care not to overcook. Drain, refresh in cold water and place in a bowl. Soba noodles can easily stick together like glue, so handle them carefully and leave some water in the bowl to keep them moist.
Heat a griddle until hot and smear the chicken with a little oil to prevent it sticking. Grill the chicken for about 5 minutes each side or until cooked through. Set aside to rest and slice just before serving.
Have all the prepared vegetables to hand before you start to cook them as they cook very quickly. Bring the stock to the boil and add the mushrooms, hoisin sauce, mirin and soy sauce.
While the stock is coming to the boil again, refresh the noodles in hot or boiling water, drain well and divide among four warmed soup bowls. When the stock boils, quickly add the spring onions and peas or spinach. Remove the stock from the heat and, with a slotted spoon, divide the vegetables between the soup bowls. Scatter over the sliced chicken and finally pour over the stock.
Garnish with coriander and serve.
Fibre rating: Low
- Per serving: 1.8g fibre
- 358 kcals
- 3g fat
- 1g saturated fat
- 0.72g sodium
From Healthy Eating for IBS by Sophie Braimbridge and Erica Jankovich RRP $29.99, published by Kyle Cathie and available at all good bookstores.