We can all appreciate a meal that is quick and easy using fresh ingredients that help to fight off the feeling of pain and sickness.
It seems that M. and I brought the colder weather back with us from Tassie to home... as we have had cooler temps and rain for the past couple of days!!
As I am feeling a bit run down already this is a great dish to help ensure I don't get a cold in this cooler change.
..................................................................Garlic has been used for thousands of years for many different purposes. One of the main uses is to reduce cholesterol and other fats in the blood.
But it can also be used to help fight off colds, flu, coughs, sinusitis and chest infections. To get any real benifit from it you need to consume it raw, or as close to possible.
Ginger is used in Chinese medicine to treat colds, nausea, vomiting and shortness of breath. It can also be used as an analgesic, an anti-inflammitory and in some studies it has demonstrated anti migrain effects when applied to the temples as a paste.
Karallieddee,L. & Gawarammana, I., 2008, Traditional Herbal Medicines. Hammersmith Press, London
Chilli can be used for many different things, but some benefits are helping lower blood sugar levels after consumption (through reducing the amount of insulin required by the body), stimulates circulation, purifies blood and can boost your immune system.
Read more: http://www.speedyremedies.com/chili-benefits.html
Serves: 4- 6
1 cake of Vermicelli Noodles
1 large chicken breast, trimmed and sliced
1 tbsp sesame oil
2 garlic cloves, finely diced
1 thumb sized piece of ginger, finely diced
1 tbsp chilli sauce
(because I am using the sweet chilli sauce it doesn't help to lower blood sugar levels-
due to the cane sugar- but it doesn't increase quickly, like with normal sugar)
1 medium brown onion, cut into wedges
1 large carrot, julienned
1 Lebanese cucumber, julienned
1 bunch bok choy, trimmed washed and 1/2 of the bunch ripped up.
1 can baby corn, rinsed thoroughly and snapped in half
1 large handful cashews
- Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook, whilst stirring, until the chicken is almost cooked through but is yet to pick up any colour. Add onion and sautee till the onion is slightly wilted.
- Meanwhile fill the kettle and boil, pour boiling water into a large heat proof bowl and add the vermicelli noodles, stir gently with a fork to break them up.
- Add chilli paste, 1/4 of the carrot, and the baby corn. Stir and cook for a minute or two, it will start to run out of 'juices' so add 3 tbsp of hot water from the noodle bowl.
- Cook for a further 4-5 minutes on low to medium heat, at the end of the time add the garlic, ginger and ripped up bok choy and stir (allowing it to slightly wilt).
- Drain the noodles and toss through the remainding half of the bok choy. Take the leaves out and lay around the inside of the bowls.