Noodle time

I found some excellent noodles today in a fave deli of mine. La Bouche in Broadway Market, Hackney (London) is a french cafe cum deli that has just re-opened in larger premises and subsequently increased the number of products (fresh & packaged) they sell. I was perusing their shelves this afternoon and came across a packet of King Soba’s ‘Pumpkin, Ginger & Rice’ noodles.

Okay, so the above picture is not of the specific noodles I’m talking about, but its just so you can get an idea of the packaging… I’ve emailed King Soba and so will replace it when I’ve got a picture for you all to see.  Unfortunately, a quick search of the web doesn’t bring up any stockists details, so for now, I can only suggest that you march down to Hackney and purchase a packet (or two). You can see the product on their website – go to the product page and its the 3rd pack on the 2nd line.

To be honest, they don’t taste of pumpkin or ginger, so for those of you who don’t like either ingredients, there’s still hope for  you yet. The noodles are flat but not very wide, and cook in about 4-5 mins. The texture when cooked is nice and smooth and they don’t fall apart when eating – as less superior wheat-free noodles often do. I didn’t even cook them separately, just added them to my chicken broth and there was no starchiness at all.

Why wheat-free noodles I hear you cry? Well, my body is not a massive fan of wheat, and if I can find a product that is good for me as well as tasty, then why not? I don’t eat a lot of noodles or rice – but when I do, I want it to be a complex carbohydrate so it releases sugar into my blood stream slowly, relatively low in gluten and to be organic. Of course, if I’m at someone’s house, I will eat what I’m given, but these are the rules I have for myself.

King Soba do buckwheat noodles too – a packet of which I have in my cupboard that I have recently re-discovered, these are long thin noodles, a bit like spaghetti only its slimmer brother. They are a slightly speckled brown colour and taste, well, noodle-y. I prefer these pumpkin ones if pushed to make a choice…

I’ve outlined the recipe to my chicken broth below. Sorry, no pictures as I was so hungry after my massive bike ride today (20 mile round trip) I didn’t even think about it. Its easy-peasy so I’m sure you’ll work it out. Enjoy.

Chicken Noodle Broth

Serves 2

2 free range/organic chicken legs

1 small leek – sliced

2 cloves garlic, crushed & chopped

handful of spinach, ripped into shreds

a few leaves of spring greens, sliced

1 carrot – sliced

500ml fresh chicken stock (homemade) (non-essential)

Tap water (filtered)

Olive oil

dessert spoon of goji berries, soaked in water

A small handful of King Soba Pumpkin, Ginger & brown rice noodles

Method:

Place a small amount of olive oil into a saucepan large enough to hold two chicken legs and warm gently.

Add leek, garlic & carrot and gently cook until you can smell the garlic.

Add the chicken skin side down and leave for a couple of mins before turning over. Repeat on other side.

Pour chicken stock and water into the saucepan (you need enough to just cover the chicken), cover with lid and bring to the boil.

As soon as the liquid starts to boil, turn heat down very low and simmer for approx 25-30 mins.

Meanwhile, place the spinach & greens equally into two bowls (heating green veg degrades the vitamin content)

Take the chicken out of the pan and separate the flesh from the bone, replace everything back in the saucepan and add the noddles. The chicken should easily come away from the bones, and juices should run clear. If not then this last part will cook the chicken through.

After 5 mins, check the noodles and chicken – both should be cooked through.

Remove the chicken bones and ladle equal amounts into the bowls. Drain the goji berries and add to the top of the soup.

A incredibly tasty and healing soup, minimal prep and cooked in about 30 mins. Bargain!