Asian Chicken Noodles

19 May 2020

Asian Chicken Noodles 


2 x chicken breasts, cooked in stock
1.2 liters chicken stock
1 x packet coriander, stalks finely chopped.
1 x red chilli, sliced thinly.
2 tbsp soy sauce
2 x pak-choi, cut up stalks and leaves separately.
100g Chestnut mushrooms, sliced, (or any other type.)
1 x red pepper, halved, deseeded and sliced
3 x Spring Onions, thinly sliced
1x small tin bamboo stalks sliced.
4 x portions of egg noodles, or rice noodles


  1. Put the stock into a large saucepan or wok and bring to the boil. Add the chopped coriander stalks and ½ the chilli. Allow them to simmer for a couple of minutes to infuse into the stock.
  2. Add the soy sauce, the chopped Pak-Choi stalks and the mushrooms. Cook for a few minutes. Next add the peppers, spring onions and the bamboo shoots. Add the Pak-Choi leaves. Cook for a minute or two. Bring the mixture back to the boil then add the noodles. Simmer for 3-4 mins.
  3. Put the noodle broth into warmed bowls. Lay the warmed chicken, onto the top, finish with a scattering of coriander leaves and the remainder of the sliced chilli.


UKHarvest Top Tips!

If you’re a vegetarian switch chicken for tofu or add more vegetables

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