Chicken Noodle Soup

by Oliver Hagen July 21, 2020 2 min read

Chicken Noodle Soup

Serves 8 | 1.5 Hours

We all need a big warm hug at the moment and this Chinese-style chicken noodle soup is just that. This recipe by Brigitte Hafner from Gourmet Traveller is clean and subtle and packed full of ginger to help ward off the winter nasties. We spiced ours up with a big dollop of Lao Gan Ma Chili Crisp Sauce and seasoned with soy sauce.
 

Ingredients:

From Hagen's:

1.5kg Bendele Whole Chicken
3 x Madelaine's Organic Eggs

From the pantry or Hagen's veggie box:

1 carrot, coarsely chopped
½ a bunch spring onions, pale ends thinly sliced
5cm piece of ginger, coarsely chopped
½ a Chinese cabbage, thinly sliced
2 tsp of fish sauce

To taste: 

Lao Gan Ma Chili Crisp Sauce
Soy sauce
Sesame oil
30 ml peanut oil
100 gm thin fresh Chinese egg noodles per person
Soy sauce

Method:

 

1. Rinse chicken inside and out under cold running water, combine in a large saucepan with carrot, spring onion and ginger. Fill with enough cold water to just cover chicken, add 1 tbsp sea salt and bring to the boil over medium-high heat. Skim scum from surface, reduce heat to low and simmer until chicken is cooked through and stock is well flavoured (1¼ hours). Remove chicken, strain stock into a large clean saucepan (discard solids). When cool enough to handle, shred chicken meat (discard bones and skin) and return to stock.

2. Add cabbage to stock and simmer until tender (4-5 minutes), keep hot.

3. Whisk eggs in a bowl with fish sauce and a few drops of sesame oil. Heat a wok over high heat, add peanut oil and, when smoking, pour in egg mixture, shake and stir a little, then cook until golden (3-4 minutes). Turn with a spatula, cook until cooked through (1-2 minutes), slide onto a chopping board. Roll into a cylinder, thinly slice and set aside.

4. Meanwhile, cook noodles in a saucepan of boiling salted water until just tender (3-4 minutes). Drain, season with sesame oil and soy sauce to taste, divide among warmed bowls. Scatter with egg roll, ladle over broth and serve immediately scattered with reserved thinly sliced spring onion tops.



Also in Organic Recipes

Grass Fed T-bone steak, Anchovy Salsa Verde, The best Tomato salad
Grass Fed T-bone steak, Anchovy Salsa Verde, The best Tomato salad

by Olivia McCrimmon January 22, 2021 3 min read

Serves 4 | 45 Minutes

We are thrilled to be partnering with Chef Reuben Davis to bring you a 2 recipe series this Summer. Reuben has worked alongside some of the most celebrated and accoladed chefs in the world. From working in Michelin star restaurants, to creating food for his family and friends - his passion for food shines through his creations.

​Chef Reuben's Grass Fed T-bone Steak recipe with an Anchovy Salsa Verde, finished with 'THE BEST' tomato salad is perfect for when want to impress your guests this summer but you don't want to spend hours in the kitchen. Using our organic beef from right here in Victoria, and fresh vegetables from our online market store. Take our word for it, this recipe is a crowd favourite!


From Hagen's:

Steak 1x 750 gram T-Bone

For the Salsa Verde 

1 banana shallot 

50 gram pickled jalapenos 

50 grams capers in brine drained  

1 tin Ortiz anchovy 

2 cloves garlic 

120 ml red wine vinegar

½ bunch parsley flat leaf 

½ bunch of coriander 

½ bunch mint

220 ml olive oil 

Flake salt pinch

 

For the tomato salad 

8 X Good quality Ripe truss/Roma tomatoes 

1 banana shallot

200 ml x Extra virgin olive oil 

100 ml x Red wine vinegar 

½ bunch green basil 

½ bunch thyme 

50 gram Capers 

 

Method

  1. Remove the T-bone from the fridge and place on a plate leave out on the bench to come up to room temperature, light your BBQ so it gets nice and hot
  2. Pick the parsley,coriander and mint separating the leaves and the stalks, finely chop and put in a bowl 
  3. Peel both the shallots set one aside for the salad, finely dice one of the shallots and add to the bowl with the herbs
  4. Remove the anchovies from the tin and finely chop these along with the jalapenos, add these to the bowl with the herbs, grate both the garlic cloves in to this bowl and mix adding the olive oil and the red wine vinegar and a good pinch of flake salt, mix well and set aside in the fridge 
  5. Finely slice the other shallot and place in a bowl with the capers, thyme and red wine vinegar, leave to marinade for 15 minutes, once that time is up add the olive oil 
  6. Slice the tomatoes into rounds and lay out on a large plate, season well with sea salt and freshly ground black pepper 
  7. Place the thyme and rosemary together and tie with a piece of string, place the bunch into a small bowl of olive oil and brush the olive oil all over the steak, season well with flake salt and freshly ground black pepper 
  8. Place the steak flat on the BBQ and brush again with the rosemary and thyme brush, repeat this process every 5 minutes during the cooking after approx. 10 minutes turn the steak and cook for a further 8 minutes, remove from the grill and allow to rest (if you can use a temperature probe top measure the middle of the meat we want the internal temperature to be 55c, probes are a great investment to help your cooking)
  9. Spoon the caper and shallot dressing over the top of the tomatoes and place the basil over the top of that 
  10. After 10 minutes resting, remove the steak from the bone using a sharp knife and slice, spoon over the top of the steak the anchovy Salsa Verde and leave the remainder on the side serve immediately 
Camping Series - Charred Corn & Chilli Salad with Coal Roasted Spuds
Camping Series - Charred Corn & Chilli Salad with Coal Roasted Spuds

by Olivia McCrimmon January 21, 2021 2 min read

Our Charred Corn & Chilli Salad is a quick recipe, that’s perfectly balanced in flavour - sweet, spicy, salty and tangy. It’s a summer inspired side that pairs well with any meat that’s cooked over an open fire.
Camping Series - Steak Sanga
Camping Series - Steak Sanga

by Olivia McCrimmon January 20, 2021 1 min read

No camping getaway could be complete without a steak sanga! Perfect for lunch or dinner and sure to be a crowd favourite.

Liquid error: Could not find asset snippets/spurit_po2_theme_snippet.liquid