Chicken Tender & Pea Shoots Spicy Japanese Pasta

1. 1

   Boil the pasta in plenty of hot water and 1 teaspoon of salt.

2. 2

   Boil for 1 minute earlier than directed on the package.

3. 3

   Cut the chicken tenders into 2 pieces horizontally, then cut into vertical strips.

4. 4

   Coat with kombucha and set aside.

5. 5

   Heat olive oil in a frying pan.

6. 6

   Add the red peppers, then the chicken tenders and cook through.

7. 7

   Once the chicken tenders have cooked through add the white wine.

8. 8

   As it comes to a boil, add the dashi stock and about a ladle full of the pasta water.

9. 9

   Add the lightly-washed pea shoots and soy sauce to Step 4 and heat.

10. 10

    Finally mix in the pasta in Step 1, top with the minced nori and it's complete.

No additional tips available.