This is a super-tasty and healthy Asian style dish without using sugar-laden and additive high Asian sauces. Clearspring is a great company and their organic products feel clean and wholesome, and their Ginger Umami Paste is a great marinade with Tamari sauce. This dish packs in as much flavour as possible with the addition of meaty shiitake mushrooms and nori sprinkle. Adjust these ingredients to your taste.
I used to use minced chicken for this, but it tends to clump together and although the chicken takes time to dice, the end result is much finer. Serve this as a starter for a dinner party or with a delicious spicy soup - such as my Red Pepper, Tomato and Coconut Soup - for a robust supper.
Serves 2 - 4
2 organic chicken breasts, very finely diced
2 tbs Clearspring organic Ginger Umami Paste
2 tsp grated ginger
1 chopped stick of lemongrass
2 cloves organic garlic, crushed
2 tbs Clearspring organic tamari sauce
120 g Shiitake mushrooms
40 g chopped organic spring onions
3 bird's eye chillis, chopped
2 tsp black sesame seeds
1 tsp green nori sprinkle
1 tbs chopped coriander
1 small tin of water chestnuts, finely diced
100 g rice noodles
1 large organic lettuce, washed and separated into leaves
** 1 cup Healing Intent
1. Mix the Umami paste and Tamari sauce and add the ginger, chilli and garlic and stir in the diced chicken. Leave to marinate for a couple of hours, or overnight in the fridge.
2. Heat enough coconut oil to deep fry the rice noodles in a small saucepan in small batches and fry the noodles until crispy, then remove and dry on kitchen roll. When cool crush lightly in your hands. Set aside.
3. Heat 1 tbs coconut oil in a frying pan or wok, and when hot add the chicken, Shiitake mushrooms, water chestnuts and lemongrass and stir fry until thoroughly cooked. When cooked stir in the crispy noodles, spring onions and chopped coriander and serve immediately. To serve arrange in a bowl with a platter of lettuce leaves and sprinkle with the nori and black sesame.
** Healing Intent: when cooking foods to heal the body it is important to set your intent. The best way to do this is imagine that you are cooking this dish for yourself or for someone you love who is very ill and that this dish is the only thing that will help in their healing. You will find that the way you handle the food will change, and will not only result in a better dish, but you will feel the food actually nourishing your body and spirit.