With Buckwheat Soba Noodles and Jasmine Tea


Buckwheat, garlic, onion and spring onion are all particularly Damp-resolving. The ginger and chilli creates movement and increases Yang, further helping to resolve Dampness. The coriander stimulates the appetite and Spleen and the carrot nourishes the Qi and digestive organs.

The chicken could be swapped out for tofu or additional vegetables without particularly altering the energetics of the dish, but it is best not to use rich meats, which can be Damp-forming.


Serves 2

165g / 2 bundles buckwheat noodles
2 chicken thighs, boned and diced
1 carrot, finely sliced
2 cm piece ginger, finely sliced
2 cloves garlic, minced
1/2 chilli, deseeded and finely sliced
5 spring onions, roughly sliced
4 tbsp soy sauce
2 tbsp sake or mirin
small handful coriander leaf, roughly chopped


Bring a saucepan to the boil with a little salt, then add the noodles. Cook as per the packet instructions, drain, rinse in cold water, drain again and set aside.

Season the chicken with a little salt and pepper. Heat a wok until nearly smoking, add 1 tsp sunflower or sesame oil, then fry the chicken for about 2 minutes until browned, remove from the wok and put aside.

Add another tsp oil, then the onion, carrot, ginger, garlic and chilli to the wok stirring constantly for a couple of minutes. When the vegetables are beginning to soften a little, add the chicken, 2 tbsp soy sauce and the mirin. As the pan begins to dry out again, add the spring onion and coriander leaf and stir fry for another minute.

Add the noodles and the remaining soy sauce, mixing thoroughly.

Serve with Jasmine tea.