Harissa Chicken Noodle Bowls
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 350 g chicken breast, (sliced)
- • 100 g pak choi, (finely sliced)
- • 60 g mange tout, (sliced in half (lengthways))
- • 1 pepper (any colour), (deseeded and finely sliced)
- • 1 egg noodle nest (approx. 50g)
- • 2 tbsp harissa paste
- • 2 tbsp honey
- • 1 tbsp dark soy sauce
- • 1 garlic clove, (peeled and crushed)
- • 5 cm fresh ginger, (finely grated)
- • 1 tsp lime juice
- • 1 tsp cornflour
- • 1 red chilli, (deseeded and finely sliced)
- • low-calorie cooking spray
Preparation Steps
Cook the noodles according to the packet instructions. This should take around 5 minutes.
While the noodles are cooking, spray the wok with low-calorie cooking spray and set on a medium heat. Add the chicken and cook for 3 minutes, until browned on all sides.
Add the peppers and continue to cook for 2 minutes.
To a bowl, add the harissa, soy sauce, honey, garlic, ginger, and lime juice. Mix the cornflour with 1 tsp of water and add to the bowl. Pour into the pan, along with the mange tout, and fry for a further 2 minutes.
Drain the noodles well and add to the pan along with the pak choi. Fry for 3 minutes, until the sauce has reduced and coated the vegetables and noodles.
Sprinkle over the red chilli, then serve!