Feeling adventurous the other day and having a craving for some wholesome chicken cabbage soup, I decided to cook the Koka Purple Wheat noodles that had been sitting in my cabinet for a few months already to serve with the soup. 😛 Sounds and looks like a healthy meal!:
I love chicken cabbage soup not only because my mum used to cook it for me, but because it’s a one-dish meal you can have with rice or just throw in some noodles and have a soupy meal!
And if you’re wondering what purple wheat noodles are, here’s a picture:
The Koka Purple wheat noodles are steam-cooked and baked, not fried and contains Anthocyanins, a natural antioxidant found in purple grains. 100g serving of Koka purple wheat noodles gives you as much antioxidants as 84g of blueberries (according to the packaging). It’s purple because of the addition of Purpleberry flour which is a unique blend of purple wheat and purple corn.
The noodles can be served dry or in soup:
It’s the first time I’ve cooked and eaten these noodles and I’d say that the texture is pretty much like instant noodles but despite its almost scary purple hue, it’s quite bland and tasteless on its own. Hence, you’d have to use a very strong tasting sauce to go with it if you are having the noodles dry! 🙂
- 3 individual packets of Koka Purple Wheat noodles
- 2 tablespoons oyster sauce
- 1 tablespoon abalone sauce
- 2 teaspoons dark soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon shallot oil
- 7 teaspoons hot water
- 2-3 chicken carcasses, cleaned
- 3 cloves garlic, washed, leave skin on
- 1 small cabbage, plucked into leaves
- 2 chicken thighs, skin and visible fats removed
- 4-5 small dried scallops
- 3-4L water
- fish sauce to taste
- 2 tablespoons chicken marinade
- 1 tablespoon oyster sauce
- a couple of dashes of ground black pepper
- Season the chicken thighs with the condiments and set aside.
- Place the chicken carcasses in a pot of water and bring the water to a boil. Remove the chicken carcasses and discard the water.
- Place the chicken carcasses, garlic and dried scallop in a soup bag then place the bag in your soup pot with 3-4L water.
- Bring the soup to a boil. After about an hour or so, add in the cabbage and continue to simmer until cabbage is tender.
- Meanwhile, wrap the seasoned chicken thighs with aluminium foil. Steam the parcel on the lowest heat possible for 2 hours.
- After the chicken thighs are cooked, remove the meat and place them in the soup (or you can leave the thighs intact if you prefer). Pour any water that has collected inside the steaming dish into the soup.
- Season the soup with fish sauce according to preference.
- Cook the noodles as per instructions on packaging.
- Drain the noodles and drizzle desired amount of sauce on the noodles and mix well.
- Serve with the chicken cabbage soup for a wholesome meal.
2. Chicken cabbage soup can be served with rice as a complete meal as well if you don't want to prepare the noodles.
Click the link for the full list of soup recipes (with thumbnails).
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