250 ml (1 cup) water
125 ml (½ cup) salt-reduced chicken stock or gluten-free stock
1 tsp salt-reduced soy sauce or gluten-free soy sauce
2 tsp mirin (see tips, below)
2 cm piece fresh ginger, peeled, finely grated
1 garlic clove, crushed
150 g skinless chicken breast fillet, trimmed of fat
1 small carrot, cut into thin strips
90 g Obento soba noodles or gluten-free noodles
1 cup finely shredded cabbage
1 cup fresh baby spinach leaves
½ small fresh red chilli, thinly sliced (optional)
- Bring water, stock, soy sauce, mirin, ginger and garlic to a simmer over medium heat. Add chicken and reduce heat to medium-low. Cook, turning occasionally, for 10-12 minutes or until meat is just cooked through. Transfer to a plate and set aside.
- Return stock to a simmer. Add carrot and noodles. Simmer for 2 minutes. Add cabbage and simmer for a further minute.
- Shred chicken and add to pan with spinach. Cook for 30 seconds or until spinach wilts. Serve topped with fresh chilli, if using.