Vietnamese Chicken and Noodles

Vietnamese Chicken and Noodles

*Serves 2

Banh Mi originates from Vietnam and is traditionally served on a roll as Vietnamese street food. This bowl illustrates how you can adapt your favourite recipes to a fresh and healthier alternative if you want to cut the bread and opt for a gluten free meal. You can also replace the chicken breast with sliced tofu and prepare it in the same way if you would like to make it vegetarian. 


For the chicken:

  • 2 stalks lemongrass, chopped
  • 1 garlic clove, chopped
  • 2 tablespoons tamari (or soya sauce)
  • 2 teaspoons sesame oil
  • 2-centimeter piece of fresh ginger, sliced
  • ½ red chilli (optional)
  • 2 chicken breasts (or tofu, sliced)

For the Slaw:

  • 2 large carrots, julienned
  • 7 radishes, thinly sliced
  • ½ cup white wine vinegar
  • 1 tablespoon coconut sugar
  • 1 generous pinch salt

For the Bowl:

  • 100g brown noodles from your local health store (I like gluten-free alternatives) 
  • ½ cup cucumber, sliced
  • 2 jalapenos, seeded and sliced
  • 1 handful fresh coriander leaves
  • 1 lime 


Add all of the ingredients for the chicken along with the chicken breasts to a medium bowl and set aside to marinate for at least 30 minutes.

Add the carrots and the radishes to a small bowl, and top with the vinegar and coconut sugar. Toss and set aside.

Remove the chicken from the marinade, slice it into strips and add it to a medium frying pan over a medium to high heat with two teaspoons of coconut oil. Fry for six minutes or until it begins to brown. Add the remaining marinade into the pan to coat the chicken and cook for a further two minutes.

Cook the noodles as per packet instructions. Once ready remove from the water and give them a good glug of olive oil so that the noodles do not stick together.

To assemble the bowl, add the noodles, slaw, cucumber, jalapenos, coriander, and chicken. Top with fresh lime to serve.

Health Tip: 

Cucumber is an excellent diuretic. It can prevent kidney stones, flushes out toxins, and balances acidity in the body.


Thai Meat Balls with noodles

thai meatballs with noodles

I long for warmer days at the moment. 

Cape Town is experiencing uncharacteristically bone-chillingly-cold weather. 
It’s freezing (there must be snow somewhere) and I find myself attached to the heater. So much so; it might as well be a life support system. 

All I want is to be on holiday in a balmy location that has an ocean the temperature of a bathtub.

If I could pick a place to go right now it would be Thailand. I am obsessed with the food and flavours, the people, the smiles and the friendly atmosphere.

Don't even get me started on how gorgeous the ocean is along with its exciting troupe of tropical inhabitants. Watchmen Gobi’s and their little shrimpy friends, triggerfish and sea turtles!

Since we can’t magically teleport ourselves to island life at the drop of a hat, a good hearty meal will have to do.

This recipe is quick and easy to make and has all the right yumminess that you need to cure the winter blues! 

Plus I have loaded mine with extra chilli for that little kick of spice. You know the kick that leaves you sniffing and happy at the same time because you’ve just ninja chopped any form of bacteria residing in your body? Yip – that one.

The noodles are always a treat as slurping is fully allowed in my house! 

In fact, it's encouraged.

If you don’t slurp - You can’t sit with us.

*Serves 5


For the meatballs:
1 small onion, diced
coconut oil
2 garlic cloves
3cm piece of ginger, grated
1 lemon grass
1 red chili
500g pork mince
1 handful fresh coriander leaves
1 medium spring onion, chopped
1 tablespoon tamari  
1 lime, zest, and juice
salt and pepper

For the noodle bowl:
300g egg noodles
coconut oil
150g pak choi
½ cup red cabbage, sliced
1 tablespoon sesame seeds
1 handful fresh coriander leaves

For the sauce:
1 tablespoon honey
1 teaspoon sesame oil
½ red chili, finely chopped
1 teaspoon fresh ginger, grated
2 tablespoons tamari
2 tablespoons water
salt and pepper 


To start with the meatballs, fry the onions with a teaspoon of coconut oil in a medium frying pan over a medium heat. Once translucent add the garlic and fry for a further five minutes until fragrant. 

Place the onion mix, ginger, lemon grass and chili in a food processor. Process until everything is finely chopped. 

In a large bowl add the pork mince, the chili paste from the processor and the remaining meatball ingredients, the coriander, spring onion, tamari, lime zest and juice and season to taste. Mix until well combined. Using a tablespoon measure out the meatballs, about one per ball. Roll them into small golf balls using the palms of your hands and place them on a roasting tray.  

In a medium frying pan over a medium heat add a tablespoon of coconut oil. Fry the meatballs in total of five minutes or until golden brown and cooked through. 

Meanwhile, in a large pot of boiling salted water cook the noodles as per packet instructions and strain. Fold through the pak choi and red cabbage while the noodles are hot. 

Mix the sauce ingredients together in a small bowl and set aside.

Assemble starting with the noodles, then the meatballs. Top with sesame seeds and drizzle with dressing. Serve with fresh coriander and feast!