What are the main ingredients in Saucy Chicken Noodles?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey

What is the nutritional information of Saucy Chicken Noodles?

Calories: 489, Carbs: 61 grams, Fat: grams, Protein: 45 grams, Sugar: 6.2 grams, Salt: 1988 grams

How do I prepare Saucy Chicken Noodles?

BUBBLING BROTH: Boil a full kettle. Place a pot over a medium-high heat with a drizzle of oil. When hot, add the spring onion whites, the curry paste (to taste), and the grated garlic and ginger. Fry for about 1 minute, shifting constantly, until fragrant. Add the stock, 800ml of boiling water, and the soy sauce. Mix until fully combined. Reduce the heat until a gentle simmer. CHEEKY CHICKY: Pat the chicken dry with paper towel. Once the broth is gently simmering, lower the chicken into the broth and leave to poach for 10-12 minutes until cooking through. Remove from the broth and place on a cutting board. Using two forks (one to secure the chicken and the other to shred), gently shred the chicken and set aside. Remove the broth from the heat and season with a sweetener of choice and a pinch of salt. Cover to keep warm until serving. OODLES OF NOODLES: Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 8-10 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking. ALMOST THERE…: Add ½ the shredded chicken, ½ the chilli flakes (to taste), and some seasoning to the bowl with the cooked noodles. Toss until fully combined. PRETTY PAK CHOI: Separate the leaves of the trimmed pak choi and rinse well. Place a pan, with a lid, over a medium heat with a splash of water. When hot, add the pak choi, cover with the lid, and steam for 3-5 minutes until wilted. Drain on some paper towel and season. BEAUTIFUL BROTH: Bowl up the hearty chicken noodles. Pour over the spicy broth. Top with the remaining shredded chicken, the julienne carrots and the pak choi. Sprinkle over the remaining chilli flakes (to taste), the sesame seeds and the spring onion greens. Dive right in, Chef!

What should be prepared from my kitchen to make Saucy Chicken Noodles?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey

Saucy Chicken Noodles

Perfectly poached chicken served with a beautifully simple broth with a base of ginger, garlic and curry paste. Served with flat rice noodles, pak choi and julienne carrots. Sprinkled with sesame seeds and chilli flakes. Simple, divine and delicious!

Saucy Chicken Noodles

with a spicy broth, sesame seeds & spring onion

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Black Sesame Seeds
Chicken
Chicken Stock
Dried Chilli Flakes
Flat Rice Noodles
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Ginger
Garlic Clove
Garlic Cloves
Julienne Carrot
Low-Sodium Soy Sauce
Pak Choi
Spring Onion
Spring Onions
Thai Red Curry Paste

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Sugar/Sweetener/Honey

Serves 1

BUBBLING BROTH
Boil a full kettle. Place a large pot over a medium-high heat with a drizzle of oil. When hot, add the spring onion whites, the curry paste (to taste), and the grated garlic and ginger. Fry for about 1 minute, shifting constantly, until fragrant. Add the stock, 400ml of boiling water, and the soy sauce. Mix until fully combined. Reduce the heat until a gentle simmer.
CHEEKY CHICKY
Pat the chicken dry with paper towel. Once the broth is gently simmering, lower the chicken into the broth and leave to poach for 10-12 minutes until cooking through. Remove from the broth and place on a cutting board. Using two forks (one to secure the chicken and the other to shred), gently shred the chicken and set aside. Remove the broth from the heat and season with a sweetener of choice and a pinch of salt. Cover to keep warm until serving.
OODLES OF NOODLES
Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 8-10 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking.
PRETTY PAK CHOI
Separate the leaves of the trimmed pak choi and rinse well. Place a pan, with a lid, over a medium heat with a splash of water. When hot, add the pak choi, cover with the lid, and steam for 3-5 minutes until wilted. Drain on some paper towel and season.
ALMOST THERE…
Add ½ the shredded chicken, ½ the chilli flakes (to taste), and some seasoning to the bowl with the cooked noodles. Toss until fully combined.
BEAUTIFUL BROTH
Bowl up the hearty chicken noodles. Pour over the spicy broth. Top with the remaining shredded chicken, the julienne carrots and the pak choi. Sprinkle over the remaining chilli flakes (to taste), the sesame seeds and the spring onion greens. Dive right in, Chef!

Spring Onion - 1
Thai Red Curry Paste - 10ml
Garlic Clove - 1
Fresh Ginger - 10g
Chicken Stock - 10ml
Low Sodium Soy Sauce - 10ml
Free-range Chicken Breast - 1
Flat Rice Noodles - 50g
Pak Choi - 100g
Dried Chilli Flakes - 5ml
Julienne Carrot - 75g
Black Sesame Seeds - 5ml

Download the Recipe

Serves 2

BUBBLING BROTH
Boil a full kettle. Place a pot over a medium-high heat with a drizzle of oil. When hot, add the spring onion whites, the curry paste (to taste), and the grated garlic and ginger. Fry for about 1 minute, shifting constantly, until fragrant. Add the stock, 800ml of boiling water, and the soy sauce. Mix until fully combined. Reduce the heat until a gentle simmer.
CHEEKY CHICKY
Pat the chicken dry with paper towel. Once the broth is gently simmering, lower the chicken into the broth and leave to poach for 10-12 minutes until cooking through. Remove from the broth and place on a cutting board. Using two forks (one to secure the chicken and the other to shred), gently shred the chicken and set aside. Remove the broth from the heat and season with a sweetener of choice and a pinch of salt. Cover to keep warm until serving.
OODLES OF NOODLES
Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 8-10 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking.
PRETTY PAK CHOI
Separate the leaves of the trimmed pak choi and rinse well. Place a pan, with a lid, over a medium heat with a splash of water. When hot, add the pak choi, cover with the lid, and steam for 3-5 minutes until wilted. Drain on some paper towel and season.
ALMOST THERE…
Add ½ the shredded chicken, ½ the chilli flakes (to taste), and some seasoning to the bowl with the cooked noodles. Toss until fully combined.
BEAUTIFUL BROTH
Bowl up the hearty chicken noodles. Pour over the spicy broth. Top with the remaining shredded chicken, the julienne carrots and the pak choi. Sprinkle over the remaining chilli flakes (to taste), the sesame seeds and the spring onion greens. Dive right in, Chef!

Spring Onions - 2
Thai Red Curry Paste - 20ml
Garlic Clove - 1
Fresh Ginger - 20g
Chicken Stock - 20ml
Low Sodium Soy Sauce - 20ml
Free-range Chicken Breasts - 2
Flat Rice Noodles - 100g
Pak Choi - 200g
Dried Chilli Flakes - 10ml
Julienne Carrot - 150g
Black Sesame Seeds - 10ml

Download the Recipe

Serves 3

BUBBLING BROTH
Boil a full kettle. Place a large pot over a medium-high heat with a drizzle of oil. When hot, add the spring onion whites, the curry paste (to taste), and the grated garlic and ginger. Fry for about 1 minute, shifting constantly, until fragrant. Add the stock, 1.2L of boiling water, and the soy sauce. Mix until fully combined. Reduce the heat until a gentle simmer.
CHEEKY CHICKY
Pat the chicken dry with paper towel. Once the broth is gently simmering, lower the chicken into the broth and leave to poach for 10-12 minutes until cooking through. Remove from the broth and place on a cutting board. Using two forks (one to secure the chicken and the other to shred), gently shred the chicken and set aside. Remove the broth from the heat and season with a sweetener of choice and a pinch of salt. Cover to keep warm until serving.
OODLES OF NOODLES
Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 8-10 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking.
PRETTY PAK CHOI
Separate the leaves of the trimmed pak choi and rinse well. Place a pan, with a lid, over a medium heat with a splash of water. When hot, add the pak choi, cover with the lid, and steam for 3-5 minutes until wilted. Drain on some paper towel and season.
ALMOST THERE…
Add ½ the shredded chicken, ½ the chilli flakes (to taste), and some seasoning to the bowl with the cooked noodles. Toss until fully combined.
BEAUTIFUL BROTH
Bowl up the hearty chicken noodles. Pour over the spicy broth. Top with the remaining shredded chicken, the julienne carrots and the pak choi. Sprinkle over the remaining chilli flakes (to taste), the sesame seeds and the spring onion greens. Dive right in, Chef!

Spring Onions - 3
Thai Red Curry Paste - 30ml
Garlic Cloves - 2
Fresh Ginger - 30g
Chicken Stock - 30ml
Low Sodium Soy Sauce - 30ml
Free-range Chicken Breasts - 3
Flat Rice Noodles - 150g
Pak Choi - 300g
Dried Chilli Flakes - 15ml
Julienne Carrot - 225g
Black Sesame Seeds - 15ml

Download the Recipe

Serves 4

BUBBLING BROTH
Boil a full kettle. Place a large pot over a medium-high heat with a drizzle of oil. When hot, add the spring onion whites, the curry paste (to taste), and the grated garlic and ginger. Fry for about 1 minute, shifting constantly, until fragrant. Add the stock, 1,4L of boiling water, and the soy sauce. Mix until fully combined. Reduce the heat until a gentle simmer.
CHEEKY CHICKY
Pat the chicken dry with paper towel. Once the broth is gently simmering, lower the chicken into the broth and leave to poach for 10-12 minutes until cooking through. Remove from the broth and place on a cutting board. Using two forks (one to secure the chicken and the other to shred), gently shred the chicken and set aside. Remove the broth from the heat and season with a sweetener of choice and a pinch of salt. Cover to keep warm until serving.
OODLES OF NOODLES
Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 8-10 minutes until cooked through and glassy. Drain on completion and toss through some oil to prevent sticking.
PRETTY PAK CHOI
Separate the leaves of the trimmed pak choi and rinse well. Place a pan, with a lid, over a medium heat with a splash of water. When hot, add the pak choi, cover with the lid, and steam for 3-5 minutes until wilted. Drain on some paper towel and season.
ALMOST THERE…
Add ½ the shredded chicken, ½ the chilli flakes (to taste), and some seasoning to the bowl with the cooked noodles. Toss until fully combined.
BEAUTIFUL BROTH
Bowl up the hearty chicken noodles. Pour over the spicy broth. Top with the remaining shredded chicken, the julienne carrots and the pak choi. Sprinkle over the remaining chilli flakes (to taste), the sesame seeds and the spring onion greens. Dive right in, Chef!