Bok choy, cabbage and broccolini chicken noodles

Tamara West

These noodles use three different cruciferous vegetables and make a quick, delicious and nutritious dinner. These vegetables, which get their name from the crucifix-like shape their four-petalled flowers reassemble, rate incredibly high in the nutrition stakes.

Ingredients

3 Tbsp	Oil
3 cloves	Garlic, finely chopped
1 inch	Ginger, peeled and finely grated
1	Chicken breast, skinless, thinly sliced (Main)
¼ head	Green cabbage, chopped
1	Bok choy, chopped (Main)
1 bunch	Broccolini, about 8-10 stems, chopped
360 g	Soba noodles, dried
¼ cup	Soy sauce
1 ½ Tbsp	Rice vinegar
1 ½ Tbsp	Sesame oil
1 tsp	Vegetable oil
½ tsp	Brown sugar

Directions

1. Bring a large pot of water to the boil.
2. Heat 1 Tbsp oil in a large wok or frying pan on high heat. Fry garlic, ginger and chicken for 2-3 minutes or until chicken is cooked. Set aside.
3. Heat remaining 2 Tbsp vegetable oil and cook cabbage, bok choy and broccolini for 2-3 minutes until vegetables are bright green and tender.
4. Cook noodles in boiling water until just cooked through.
5. Mix soy sauce, rice vinegar, sesame oil, vegetable oil and brown sugar.
6. Drain noodles and add to the vegetables in the wok, along with the cooked chicken and dressing. Toss everything together and serve.