Chicken and Udon Noodle Soup

It's been pretty cold lately, in case you hadn't noticed, or you're reading this from warmer climes. And I've been feeling it more than most over the last month after returning from northern hemisphere summertime humidity straight back into the depths of winter. Like many of us, I've been in hibernation mode of late as well as a little depressed to be back at work if I'm honest, not to mention sick too. Feel sorry for me, god damn it! But the upside to all this is comfort food, but also lots of quick and healthy meals that don't take too much effort after a long day of work.

In commiserations of the cold winter weather, here's a super quick and warming meal - and you probably can't get any easier than this as there's hardly any cooking! And if, like me, you use leftover chicken from a whole cooked chicken you bought on a Saturday from the supermarket, it's basically just assembling it. Give it a whirl on a week night when you're tired, but need something hot and nourishing.

This recipe is from the August issue of the Healthy Food Guide, which fortuitously arrived not long after I got home. It serves four - or two and lunch the next day.

2 cups chicken stock

2 teaspoons of crushed garlic

1 chilli, finely sliced (or dried chilli flakes, which I used as fresh chillis were crazy expensive)

2 x 200g packets of fresh - as in, not dried but still found on the supermarket shelf - udon noodles (you could also use dried rice vermicelli noodles too, but you'd need to cook them for a bit longer)

450g bag of coleslaw (either a pre-made bag from the supermarket, or make your own, depending on how energetic you're feeling)

1 bunch baby bok choy (spinach would also work, but bok choy has a great flavour for this sort of dish)

2 cups shredded cooked chicken breast

1/2 cup coriander leaves

Put 2 cups of water onto heat and add the chicken stock, garlic, chilli and noodles when it's boiling. Simmer for 1 minute to soften the noodles, longer if they're dried). I recommend warming the bowls before the next step. Put the coleslaw, bok choy and chicken in four bowls and then divide the noodles between the bowls. Ladle the broth over the top and cover for a few minutes to allow the chicken and veggies to heat through - the veggies will be best when they are still a bit crunchy. Garnish with coriander and extra chilli if you like. The flavours are all spicy and fresh and it's just so perfect for a cold winter night. If you're making it for two with leftovers for lunch the next day, just make the full amount of stock liquid and take that to work with the chicken and veggies in a separate container. Just microwave the stock and noodles the next day, add the chicken and veggies, cover and warm through. Next time I might add baby corn - so good in Asian dishes. It's a little hard to eat on your lap though - I don't know about you guys but we've abandoned eating at the table in the dining room for the warmth of the living room. 

The last couple of weeks I've been Wellington on a Plate-ing it up like a mo' fo' - so next time, I'll tell you all about that. And share something good for the slow cooker - perhaps the most valuable kitchen implement for lazy winter time cooking.