Asian Chicken Noodle Broth

I was really touched after reading Gwynneth Paltrow’s recent interview in Vogue magazine, where she reflected on how cooking was a way for her to connect with her late father.  She described her time in the kitchen as a way to share his love of food and as an act that brings his spirit back to life.  I started reading her blog and discovered some great recipes that I will surely be making in the future.  In this particular newsletter she interviewed Jamie Oliver and showcased some of his favorite recipes.  When I saw this recipe for Asian chicken noodle broth that promised to trick my taste buds they were actually in a cool noodle bar, I knew I needed to make it asap….and I did as soon as we received our first taste of the fall.  The simple ingredients and quick prep somehow end up morphing into a impressive authentic tasting soup!

Asian Chicken Noodle Broth (for two)

adapted from GOOP, originally from Jamie Oliver.  You can modify this based on the veggies you have.  Gwynneth used asparagus and added a handful of seeds.  I added mushrooms, green beans, and edamame and can’t wait to experiment with different combinations.

• a small handful of raw cashew nuts
• 1 quart chicken broth
• 2 skinless chicken breast fillets, preferably free-range or organic
• 2 teaspoons five-spice powder
• sea salt and freshly ground black pepper
• olive oil
• a thumb-sized piece of fresh root ginger
• ½ to 1 fresh red chili, to your taste
• 4 ounces rice sticks or vermicelli
• a handful of snow peas
• a handful of green beans
• handful of straw mushrooms
• handful of edamame
• 6 fresh baby corn or 1/2 cup fresh corn kernels
• soy sauce
• juice of 1 lime
• a small handful of spinach leaves

1) Fill a large saucepan with the chicken broth, heat until very hot, and top with a lid.

2) Heat a medium pan/wok on high heat and add cashew nuts to it straight away.  Toss the seeds and nuts around until heated through (this will take a couple of minutes). When done, transfer to a plate.

3) Meanwhile,  slice your chicken breasts lengthways into 3 pieces and put them into a bowl. Sprinkle with the five-spice powder and a good pinch of salt and pepper and stir. 

4) Put the pan you used to toast the nuts back on a high heat. Add a little olive oil and your chicken and cook for 5 minutes, until golden, turning chicken occasionally.

5) While the chicken’s cooking, peel and finely slice your ginger and slice your chili.

6) Add half the chili, all the ginger, your rice sticks (or vermicelli), snow peas, beans, and corn, with 2 tablespoons of soy sauce to your broth. Bring to a boil and cook for 2 to 3 minutes, stirring.  Squeeze in your lime juice.

7) Take a piece of chicken out and slice it lengthways to check if it’s cooked all the way through.  When ready (and not overcooked!), remove all the chicken from the pan and slice each piece in half to expose the juicy chicken inside. 

8 ) To serve, divide the spinach leaves between your bowls and pour over the broth, rice sticks (or vermicelli), and vegetables. Divide the chicken pieces over and scatter with cashews and remaining chili.