Healthy, nutritious, and packed with flavour, these Asian-inspired meat noodles are made for you and your pup to enjoy together. Combining lean meat noodles with a medley of fresh, colourful vegetables, this dish can be served as a complete meal for your dog or a tasty treat or meal topper. Because sharing lunch with your best friend just makes it better!
Notes: Always introduce new foods gradually and keep an eye on your dog for any reactions. If you’re unsure about any of the ingredients, check with your veterinarian first. Practise safe food handling and storage, especially when working with fresh ingredients. For dogs with specific protein allergies, you can easily swap with your dog’s preferred protein. Make sure your dog has access to plenty of fresh water.
Meat Noodles
Ingredients
250g chicken mince (or any lean meat of your choice)
1 egg
2 tsp gelatin powder
1 tsp psyllium husk
A tiny pinch of Himalayan salt
Filtered/drinking water
Optional: 30g organic buckwheat flour (plus more to dust) if you’d like to make roll-and-cut noodles.
Instructions
- In a small bowl, mix the gelatin and psyllium husk with 2 tbsp of water and let it sit for 5 minutes to bloom.
- Gently warm the gelatin mixture in the microwave in short 10-second bursts until fully dissolved.
- In a food processor, blend the chicken mince and egg, then gradually add the dissolved gelatin mixture and salt. Blend until well combined.
- If you’re making pipe-into-pot noodles, skip the buckwheat flour. Transfer the meat mixture into a piping bag or sturdy ziplock bag. Snip a hole 4–5mm wide if you want udon-style noodles, or smaller for vermicelli-like noodles.
- Bring a pot of water to a gentle simmer and pipe the meat mixture straight into the simmering water. Cut off each strand with scissors or a knife as you go.
- The noodles will sink at first, then float to the surface when cooked (about 2–3 minutes). Drain and toss with your sauce or broth, then serve immediately. Alternatively, you can turn off the heat and leave the noodles in the pot while you prepare the toppings and sauce to keep them warm and prevent sticking.
- If you’re making roll-and-cut noodles, add the buckwheat flour to the meat mixture. Stir until well combined. Chill the mixture in the fridge for 45–60 minutes. This lets the gelatin set slightly, making it workable.
- Dust the baking paper and the mixture generously with buckwheat flour, then roll the mixture between two sheets of baking paper to a thickness of 1–2 mm. You can firm chill in the freezer for 15 minutes before cutting.
- Cut into strips and drop into simmering water for 1–2 minutes or until cooked. Drain and serve immediately, or leave them in the pot while you prepare the toppings and sauce to keep them warm and prevent sticking.
Let’s Make The Toppings & Sauces
Toppings
Thinly cut carrots (parboiled), red capsicum, purple cabbage and cucumber, or any vegetables of your choice
Sesame seeds (toasted)
Sauces (For Dogs)
Mix a little bit of fresh organic garlic (crushed, minced), fresh organic ginger (crushed, minced), organic raw apple cider vinegar, raw honey and bone broth. You can also add healthy oil of your choice, such as cod liver oil, fish/salmon oil, flaxseed oil, hempseed oil or extra virgin oil.
Read more about Garlic For Dogs here.
Sauces (For Humans)
Mix fresh organic garlic (crushed, minced), fresh organic ginger (crushed, minced), soy sauce, sriracha sauce, organic raw apple cider vinegar, raw honey and sesame oil. Taste and adjust the seasoning as needed.
