Deciding what your next meal will be can seem like the most frustrating task, especially if you’re trying to feed fussy children and include some vegetables on their plate. If you’re wondering what to cook for dinner, with a pack of Cantonese Bostock Brothers dumplings in the freezer and some soba noodles in the pantry, you’ve got a meal that will be ready in minutes. But the best thing is that the whole family will love dinner – with no complaints.
First, cook your soba noodles. Soba noodles are made from buckwheat flour. Buckwheat, despite its name, is not wheat and is actually gluten free. They taste kind of nutty and sweet, kids love them, and they have more fibre and nutrients than standard white rice or flour noodles. Boil as per packet directions, drain and use ice water to cool them and stop the cooking process- no-one likes a soggy noodle. It is a fine art making soba noodles!
Then, prepare your vegetables. These can be anything you have on hand- make sure to include all your favourites. Carrots, broccoli, finely sliced cabbage, bok choy, celery, onion, courgette, mushrooms, beans- the choice is up to you. Cook these and then set them aside.
If you prefer raw vegetables, simply chop and set aside. If you do this, consider carrots, zucchini ribbons and cucumber for a fresh, crunchy dinner.
Now, make the sauce. Finely chop coriander, add diced capsicum, and then add Mum’s Sauce and sesame oil. Sesame oil gives food an amazing taste that you’ll associate with many ‘Asian’ inspired foods. It has a very low smoke point, so it’s not used for cooking, but is ideal drizzled onto a meal once plated up or using in a sauce. If you don’t like coriander and think it tastes like soap- don’t add it. The sauce is still flavourful without it.
In a large bowl, add the noodles, vegetables and sauce together, with a drizzle of rapeseed oil. Toss well, ensuring you are gentle, so the noodles and vegetables don’t break up.
Cook your chicken and coriander dumplings in a frying pan, two minutes each side, as per the packet directions. This is the tough part, to ensure the cooked dumplings actually make it to the plate before being inhaled by hungry children (and you).
Add the soba noodle salad on the plate, and top with the dumplings. Sprinkle some sesame seeds and a handful of sprouts or microgreens- voila! A fast weeknight meal, packed with veges, delicious, and easy.
Easy, delicious chicken dumplings with soba noodle salad
- 1/2 pack of Cantonese Bostock Brothers Organic Free Range Chicken and fresh coriander dumplings
- Noodle Salad:
- Any greens you can find at home (carrots, broccoli, mushrooms, cabbage and bok choy all work well!)
- 100 g green tea soba noodles
- handful of The Fresh Grower fresh coriander
- 1 tbsp of sesame oil
- 3 tbsp of mum's sauce
- The Good Oil for cooking + dressing
- Bring a pot of water to boil. Fill a separate bowl up with room temperature water and add a few ice cubes. Have this ready to go on the bench!
- Place your green tea soba noodles into the pot and boil for 3 minutes. Make sure to stir the noodles a few times while they're cooking!
- Drain your noodles, and pour them into the ice water. After 5 seconds in the cold water, drain the noodles again. This stops the cooking process to ensure that the noodles won't be soggy/ Add a dash of sesame oil to the noodles and stir to coat.
- Chop your raw vegetables (anything you want to stay crunchy!) and coriander, and add them to a large bowl. Pour over the Mum's Sauce and sesame oil, and mix to combine.
- Cook the rest of your vegetables! Pan fry them over medium-heat with a dash of oil for around 3-4 minutes. Once cooked, set them aside.
- Add noodles and cooked vegetables to the bowl. Add a dash of extra virgin olive oil or rapeseed oil.
- Heat a dash of oil in a frying pan over medium-high heat.
- Add the chicken dumplings and cook for 2-3 minutes on each side, or until golden.
- Once cooked, serve the dumplings on top of the soba noodle salad. Enjoy!