A steaming bowl of tender noodles, seared chicken and oyster mushrooms floating in a hot broth is the perfect pick-me-up. A few fragrant spices and Azada’s full-flavoured aromatic Garlic and Ginger Oil turn this broth into something deeply satisfying.
Even on a busy night (no cutting corners) slowly browning the chicken results in lots of caramelized nooks and crannies that infuse the stock with a deep, savoury flavour of lime, garlic and chilli. This noodle soup is the perfect one-bowl dish, so who needs a spoon when you can slurp!
3 tablespoons Azada Olive Oil & Garlic
1 tablespoon Azada Olive Oil & Ginger
3 8-inch rice paper sheets
25 grams tinned corn
50 grams green beans
50 grams small green pepper, diced
A generous handful of lambs or bibb lettuce
150 grams rice noodles
75 grams enoki mushrooms
1 cinnamon stick
½ star anise pod
1 tablespoon soy sauce
1 tablespoon mirin
A generous seasoning of Shichimi Togarashi (red pepper mix)
1 small chicken breast cut into cubes
3 wooden skewers
900 ml-1 litre of vegetable stock
In a small frying pan, heat 1 tablespoon of Azada’s Olive Oil & Garlic. Once hot add the corn, green beans and pepper and stir fry for about 5 minutes until softened.
Fill a shallow dish with warm-hot water. Working with 1 rice paper round at a time, dip it into the warm water, turning occasionally. Once it is pliable but not limp, about 20 seconds, transfer to a cutting board.
Place a few sprigs of lettuce leaves in the centre of the rice paper. Top with a small handful of the vegetable mixture. Fold the bottom of rice paper over the filling, then fold in the sides and roll like a swiss roll into a tight cylinder; cut in half if desired. Place roll the side up, onto a platter. Repeat to make 2 more rolls.
Soften the rice noodles according to package instructions and set aside.
Bring the vegetable stock to a boil in a large saucepan. Once boiling, add the cinnamon stick, star anise, soy sauce, mirin, 1 tablespoon of Azada Olive Oil and Garlic, 1 tablespoon of Azada Olive Oil and Ginger and the enoki mushrooms and reduce to a simmer until the broth is flavourful.
Meanwhile mix 1 tablespoon of Azada’s Olive Oil and Garlic, chicken pieces and a generous seasoning of Shichimi Togarashi in a bowl.
Remove the chicken and thread 4 or 5 pieces onto each skewer. Grill the chicken, turning and basting often with the leftover marinade, until cooked through, 8–10 minutes.
Once the chicken is cooked, divide the noodles among bowls; add the vegetable rolls and enoki mushrooms from the broth using a slotted spoon. Strain the broth and ladle into the bowls. Top with chicken skewers and sprinkle with Shichimi Togarashi.
Make Ahead: Rolls can be made hours in advance, cover with a damp kitchen towel and set aside at room temperature.
If you fancy a little spice, drizzle with sriracha sauce and Azada’s Olive Oil & Chilli.