SICHUAN CHICKEN NOODLE JAR | RECIPE
Going into February, we’re all looking to make better choices with our eating and nowhere can be more challenging to make these choices than the workplace! That’s why this Mason jar packed full of nutritious vegetables makes the ultimate – and coolest looking – desk lunch choice.
For the salad:
- 1 tsp coconut oil
- 1 chicken breast
- ¼ tsp Chinese five-spice
- Handful of egg noodles
- 1 carrot
- 3 spring onions
- 4 pieces of mange tout
- 1 red pepper
- Thumb-size piece of fresh ginger
- Handful of pumpkin seeds
For the Sichuan sauce:
- 100g thick peanut butter
- 50ml dark soy sauce
- 1 tbsp rice wine
- 1 tbsp sesame oil
- 2 tbsps white sugar
- 1 red chilli (finely chopped)
- Handful of fresh coriander
- Preheat the oven to 200°C.
- Rub the coconut oil into the chicken breast, sprinkle with the Chinese five-spice and place on a baking tray.
- Cover with a small strip of baking parchment to stop from drying out, bake for 30-35 minutes and allow to cool.
- Cook the noodles as per packet instruction (usually 3-4 minutes) and once drained, run under cold water to stop the cooking process – leave to one side.
- Finely slice the carrot – the best way to do this is to use a vegetable peeler and peel a thin ribbon and using a knife. Cut this into smaller strips.
- Finely slice the white halves of the spring onions, the mangetout pieces, the red pepper, ginger and the cooled chicken breast.
- Now using an empty Mason jar, layer your chopped ingredients in any order you like before sprinkling in the pumpkin seeds.
- Combine all ingredients for the Sichuan sauce in a jug and pour over the jar.
- Close the lid and shake the jar to combine all ingredients.
Words MICHAEL BELL