Every time I see something green I am always reminded of words from the poem by Rupert Brooke called The Old Vicarage, Grantchester….
‘A tunnel of green gloom, and sleep
Deeply above; and green and deep
The stream mysterious glides beneath,
Green as a dream and deep as death.’
My mum has recited part of this poem throughout our childhood and still does now. We used to walk the very same river banks in Grantchester when we lived in Cambridge.
This dish has nothing to do with rivers but plenty to do with green and does contain a certain amount of mystery by the sneaky addition of courgetti spaghetti. This adds additional nutrients and reduces the amount of noodles required.
Green things feel healthy and nurturing and this recipe combines plenty of green goodness which enhances the vibrant green shades of the dish. Feel free to add in other green things that you love.
The recipe (enough for 2) calls for:
100g of soba noodles – I love the Clearspring organic ones (gluten free)
1/2 cup of raw cashews
1 cup of filtered water
1 medium onion – chopped
Juice from 1/2 lemon
2-4 garlic cloves – crushed – vary amount to your taste.
1-2 chicken breasts – cut into bite sized pieces (allow about 100g per serving)
1 courgette – spiralised *
4 large florets of broccoli – cut into bite sized pieces
4 runner beans – chopped into bite sized pieces or use green beans cut in half
1 tsp matcha green tea powder. My hands down favourite is by OMGteas. You can find them here
Sea salt and black pepper – for seasoning
Olive oil or coconut oil
Optional: fresh herbs, spring onions, nutritional yeast or parmesan flakes for garnish.
* Spiralisers are cheap and easy to use. There are electric ones, hand ones – failing that if space and budget are premiums – just use a vegetable peeler to create thicker ribbons rather than the spaghetti effect from using a spiraliser.
If time is limited you can even buy pre-spiralised vegetables from the supermarkets, but creating your own can be very therapeutic and the vitamins and minerals will be higher than ones that have been made and stored for a while.
Now to create your magical green dream of a dish…
Place the cashews in the water and set aside.
Follow the instructions on your noodles and cook them. Once finished cooking drain and rinse then set aside.
Place about 1/2 tablespoon of olive oil or some coconut oil in a frying pan and heat on a medium heat, then add the chopped onion. Cook this until it is translucent.
Once the onion is ready add the crushed garlic and stir for a minute or two.
Place onion and garlic in a mini processor or nutribullet. Add the water and cashews, matcha powder, lemon juice, maple syrup and blend until smooth. Set aside.
Using the same frying pan that you used for the onion and garlic, add a little more oil and gently saute the chicken pieces until cooked through. Cut a piece with a knife to test. Remove and set aside.
Use the same pan to cook the broccoli and beans until al dente (tender but still with some bite). Season with a little sea salt and black pepper.
Add the courgette spaghetti to the vegetables in the frying pan and stir, cooking for a few minutes.
Add the chicken and the cooked noodles and stir thoroughly then finally pour on the blended matcha green sauce and warm through.
You can add a sprinkle of nutritional yeast or a few shavings of parmesan cheese.
Dress with fresh herbs and sliced spring onions if you have them.
Give it a try and let me know what you think.
Dive into the green…..