Orange-scented pea shoot & shredded chicken tossed noodles
Fresh orange zest and juice lift springy noodles with bright pea shoots, shredded chicken and carrot — a colourful 30-minute lunch at home.
- 30 min
- Serves 2
- Blanch
- Easy
Why it suits you: Qi Stagnation brings low moods, a tight chest and an up-and-down appetite. Spring stirs liver qi, and the grey, clammy 'return of the south wind' weighs on the mood. Fragrant orange peel moves qi, and bright pea shoots with shredded chicken make a colourful bowl that brightens lunch.
Method
Prep 15 min · Cook 15 min- 1Wash the orange and finely shred a little zest, avoiding the white pith, then juice it. Shred the carrot.
- 2Bring half a pot of water to the boil with the ginger and spring onion greens, add the chicken and poach on low heat for 12 minutes until cooked. Lift out and shred, keeping the stock.
- 3Gently fry the spring onion whites in the oil until fragrant. Off the heat, add the soy sauce, 2 tbsp stock, 2 tbsp orange juice and half the zest to make the sauce.
- 4Cook the noodles in the stock for 1–2 minutes, then blanch the carrot and pea shoots for 30 seconds. Drain.
- 5Toss the noodles in the sauce, top with the chicken, pea shoots and carrot, and scatter over the rest of the zest.
Chef's tips
- Scrub the orange with warm water and a soft brush to remove any wax, and zest only the orange layer — the white pith is bitter.
The TCM view
Orange peel is pungent, bitter and warm, moving qi, easing the chest and resolving phlegm; the juice is sweet and sour and freshens the appetite; pea shoots are fresh and sweet and help qi flow downwards; chicken is sweet and warm and supports the middle; ginger and spring onion are pungent and warm. Aroma and colour together help soothe the liver without heaviness.
