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
Saucy Chicken Noodles
with a spicy broth, sesame seeds & spring onion
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Saucy Chicken Noodles?
The preparation time for Saucy Chicken Noodles with a spicy broth, sesame seeds & spring onion is between 15 and 30 minutes.
What is the total time required to make Saucy Chicken Noodles with a spicy broth, sesame seeds & spring onion?
The total time required to make Saucy Chicken Noodles with a spicy broth, sesame seeds & spring onion is between 35 and 50 minutes.
How many servings does Saucy Chicken Noodles provide?
4 servings
What are the main ingredients in Saucy Chicken Noodles?
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
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?
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
How many calories does Saucy Chicken Noodles have?
489 calories
How much fat content does Saucy Chicken Noodles have?
grams
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