Goji Chicken with Buckwheat Noodles
Goji berries have antioxidant and anti-inflammatory properties and have been shown to enhance the immune response to flu (J Nutr. 2012)
Ingredients
Serves 2
300g of organic chicken breast fillet (or leftover cooked chicken)
120g buckwheat noodles
1 tbsp olive oil
1 red or yellow pepper
1 spring onion
Coriander to serve
1 tbsp coconut oil
Goji Dressing Ingredients
1/4 cup goji berries (soaked in 1/2 cup of filtered water for 20-30 minutes)
4 tbsp apple cider vinegar
Small piece of ginger, grated (no need to peel if organic)
1 tbsp miso paste (white or red is fine)
1 tsbp tahini
Method
Drain the goji berries and whizz all the dressing ingredients in a blender, adding some of the goji soaking water to achieve the right consistency. Finely slice the peppers, spring onions and coriander and set aside. Bring a pot of water to the boil and cook the noodles according to packet instructions (usually 7 minutes) then rinse under cold water and transfer to a bowl, with 1 tsp of olive oil, to stop sticking. Meanwhile cut the chicken breast into thin strips and gently fry in coconut oil until cooked through. Pour the goji berry dressing onto the noodles and mix through along with the vegetables and chicken.