Kimchi chicken noodle bowl
– 100g kale – 2 free-range chicken breast – Vegetable oil to coat – 1 tbsp sesame seed – 150g buckwheat soba or medium egg noodle
– 150g kimchi – 60g cream cheese – 1 tsp honey – 1 tbsp sesame oil – 2 tbsp soy sauce – 1 garlic clove, crushed
Add a hefty pinch of salt to a bowl of kale, massage with your fingertips for a few minutes, and let aside to soften.
After cooking, rest the chicken on a board. Sprinkle the remaining sesame seeds over the kale on the baking tray. Grill until soft and crisp, about 3 minutes.
Place the chicken on the noodles and kale and drizzle with the remaining 1 tbsp soy sauce.
Place the chicken on the noodles and kale and drizzle with the remaining 1 tbsp soy sauce.
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