It is summer here in the Southern Hemisphere and it is HOT! I am not going to lie, I HATE the heat. Can you hear me? I am literally shouting this across the sun baked paddocks and the sheep are looking at me thinking that I have gone mad. Well, madder than normal! When I say hot I mean that the ambient temperature hit 42 degrees Celsius yesterday. That was in the shade. See, I wouldn’t complain if worked in an 18 degree air-conditioned office. I wouldn’t! I work outside. In the sun. In the hot, baking, 70 thousand degree sun. Sure, I wear my Akubra hat and suncream (I can hear my mother breathing a sigh of relief) but it is hot! And I am suffering after only one week of summer 🤦♀️.
To help me cool down at the end of a hot day (apart from a swim in the pool) I prefer to have a cooling meal for dinner instead of something hot. Salads and cooked meat on the barbie is perfect (don’t want the oven to heat up the house) but it doesn’t often fill up Mr. Farmer so I need something a bit more substantial. Enter my Soba Chicken Stirfy. It is cooling, filling and oh so tasty. It doesn’t take long at all and I guarantee you won’t be hot after eating it!
Here is what you will need:
500g Chicken Mince
Ginger – a good knob grated
2 Garlic cloves finely chopped
2 tbs each of Kecap Manis, Dark Soy Sauce, Light Soy Sauce and Cooking Sake (if you have it)
1 tsp Sesame Oil
White Pepper
Asian Style Salad Kit (from leading supermarkets) plus two spring onions and either some sugar snaps or snow peas
500ml Chicken Stock
1 270g packet of Soba Noodles (I use the Hakubaku organic noodles)
Peanut oil for lightly frying.
Place the chicken mince in a bowl and grate the ginger over the top. Add the garlic, white pepper, sesame oil and 1 tablespoon each of the sauces (you will need the other tablespoon at the end). Mix it all together and let it marinate while you cut up your spring onions and beans (you can also add in bean sprouts and any other veggies in your fridge that need eating).
In a wok (or large frypan) pour some peanut oil in and turn the heat up until the oil is almost smoking. Lightly fry the chicken mince mixture until browned. Remove and place in a bowl.
Add your bag of Asian Veggie Mix (reserving the fried noodles and dressing sachets) and your spring onions and veggies. Stir it around a few times while you cook the Soba noodles. Place in a bowl and cover with hot water and microwave for two minutes and then drain.
Once the veggies are almost cooked (it should only take a good three minutes in a hot wok) add the rest of the sauces and chicken stock and the drained Soba noodles. Stir until combine and add cooked chicken mince.
Simmer the mixture and add in the reserved sachets from the Asian Stirfry Mix. Once the sauce has thickened your dinner is ready to be served! Garnish with coriander and get stuck in. A nice cold beer or white wine goes perfectly with this. Trust me. I know! 😊🥂🍺
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