This is such a healthy and delicious recipe loaded with colourful vegetables and punchy flavours such as sesame and ginger.
I used a combination of brown rice and konjac noodles to support the gut microbiome and detoxification processes. Konjac noodles are rich in glucomannan which helps to support the glucuronidation pathway in phase 2 detoxification, this is important for optimal hormonal health and toxin elimination.
Ingredients:
500g chicken mince
1 x small can Water chestnuts
1 x Broccoli (roughly chopped into florets
1 x nob of Ginger (finely chopped)
4 x Garlic cloves (finely chopped)
Sesame oil - generously drizzled
Olive oil for frying
Tamari - generously drizzled
1 x Onion (diced)
1 x bunch Bok choy (chopped)
1-2 Zucchini (Spiralled into zucchini noodles)
1 x Packet of Konjac noodles (washed and boiled)
1 x Packet of Brown rice noodles (boiled until cooked)
Optional extras - cashews, pine nuts, hemp seeds, chilli oil
Method
1. Heat up Olive oil in pan
2. Fry off onion until translucent
3. Add chicken mince
4. Add ginger and garlic. Turn heat on low and stir through
5. Mix in water chestnut, broccoli florets, bok choy and zucchini noodles.
6. Generously drizzle tamari and sesame oil. Mix through and place the lid on the fry pan to allow vegetables to cook through. (make sure that heat is on low, continuously check and stir through to prevent from sticking).
7. Once vegetables are soft enough (we don't want them overcooked and too soft) remove the lid and add preprepared Konjac and Brown rice noodles.
8. Serve and enjoy
*** Optional extras - top with cashews, or pine nuts and hemp seeds. Add chilli oil.