INGREDIENTS:

2 tablespoons extra-virgin olive oil, divided

500 g organic boneless skinless chicken breasts

sea salt and freshly ground black pepper, to taste

2 large carrots, diced

1 bunch green onions, chopped

4 large cloves garlic, minced

2 tablespoons freshly grated ginger

1 fresh red chilli, finely sliced (for less heat, scrape out the seeds and pith)

4 1/2 cups chicken broth (1.125 litres)

2 cups water (500 ml)

2 1/2 tablespoons soy sauce

2 tablespoons mirin (Japanese plum wine) *see notes below

2 tablespoons unseasoned rice vinegar (Japanese)

1 tablespoon toasted sesame oil

1 tablespoon coconut palm sugar or muscovado sugar

200 g crimini mushrooms, sliced

1 medium head Chinese/Napa cabbage, shredded

2 x 200 g packages udon noodles

1 generous handful fresh chopped cilantro (or parsley)

INSTRUCTIONS:

Place a chicken breast half between 2 pieces of plastic wrap and pound lightly with the flat side of a meat mallet (or empty wine bottle!) until the chicken is even in thickness. Proceed with the remaining chicken, remove from the plastic and set aside.

Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Season both sides of chicken lightly with salt and pepper, then add to the skillet and cook until browned on both sides and JUST cooked through; about 3 minutes per side (adjust time according depending on size of breasts). Remove from the heat and let chicken rest in the pan.

Meanwhile, in a large pot, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the carrots and sauté, stirring occasionally, for 3 minutes. Add the green onions, garlic, ginger, and fresh chilli; sauté for a further 2 minutes.

Add the broth, water, soy sauce, mirin, rice vinegar, and sesame oil. Bring to a boil then reduce heat to medium-low, cover and cook for 3 minutes.

Meanwhile, transfer chicken to a cutting board and slice into strips.

Stir in the sugar, mushrooms and cabbage and return the soup to a boil. Add the noodles and chicken and cook for 3-4 minutes longer until noodles are tender.

Serve this Asian chicken noodle soup warm sprinkled with cilantro (or parsley). Enjoy!

Source: Elle Republic