GOOD FOR YOU BECAUSE ... coriander helps maintain good brain health.
I LIKE THIS RECIPE BECAUSE is so easy to make, is delicious and fills you up quickly. Fab! Replace chicken with roasted aubergine if you prefer.
Serves 4
2 tablespoons olive oil (for the skillet)
1 teaspoon salt (for the skillet)
2 teaspoons black pepper (for the skillet)
5 tablespoons dried coriander granules
3 tablespoons white wine vinegar
4 skinless chicken breasts chopped into strips or sliced roasted aubergine
1 red onion, peeled, washed and sliced
4 celery sticks, washed and sliced
6 radishes, sliced in half, washed and sliced
100 ml of chicken or vegetable stock
75g Egg Noodles

1. Drizzle the olive oil into a skillet, add the salt, pepper, coriander granules and white wine vinegar, sauté for 2 minutes. Add the chicken strips or roasted aubergine, red onion, celery and radishes. Stir-in the stock gradually, making a thick broth. Pour into a bowl.
2. In a seperate saucepan cook the noodles as per the instructions. Drain; place on top of the rice bowl as a garnish.