Kimchi chicken noodle bowl 

Ingredients

– 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

Directions

Add a hefty pinch of salt to a bowl of kale, massage with your fingertips for a few minutes, and let aside to soften.   

Preheat grill to medium-high. Roll chicken between two baking sheets to an equal thickness.  

Oil, salt, and pepper, then bake. Grill 9-12 minutes, rotating and adding half the sesame seeds halfway through.  

Meanwhile, cook noodles per packaging instructions. Process the kimchi, cream cheese, honey, sesame oil, 1 tablespoon of soy sauce, and garlic in a food processor until smooth.  

Drain the noodles and reserve a mugful of the cooking water. Return them to the pan and stir in the kimchi sauce, adding water as needed to moisten the noodles.  

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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