To be fair, it is different in that most of the vegetables are left raw which gives the dish a delicious crunch and leaves you with a holier than thou feeling, (although it is also fab served with a very crisp dry white wine!)
You need to have some chicken stock and cooked meat already so it's perfect for leftovers. It's super quick to prepare and therefore great for weekend lunches. (We have had it in the evenings too but some people don't tolerate lots of raw food late at night).
What's great is how versatile this dish is as you can choose different vegetables for different people and make the adult version more spicy with the additional chilli.
As the food is served immediately after meat is added to broth I don't heat it through but if you prefer you can heat it up in the stock - ensuring it is piping hot.
The ingredients below should serve four. If your are grain free you can serve without the noodles or with courgette noodles.
We use tamari instead of soy as its s gluten free traditionally fermented product - tastes the same but may be stronger so go easy if you are using it for the first time!
2 litres of chicken stock
1tsp Chinese 5 spice
A thumbnail of ginger, chopped
1large clove garlic, chopped
1/2 red chilli seeded & chopped (optional)
1 1/2 sweet peppers, chopped finely
1 bunch of spring onions finely chopped
1 pak choy
1 carrot, chopped into thin batons
Chicken or other left over meat, sliced.
3 bunches buckwheat or rice noodles.
-Bring the stock and five slice to the boil. (You can separate this into two pans if you wish to have one 'chillified' and one plain)
-If you are using rice noodles they can now be cooked in the stock, buckwheat noodles are best cooked in a separate pan, rinsed in cold water and then added to serving dish at end
- When noodles have couple of minutes to go add the pak choi and the garlic.
- When the noodles are ready ladle them out into the bowls. Layer the meat and vegetables over the top. Then ladle over the remaining stock to fill up the noodle bowl.
- Add desired amount of tamari sauce upon serving