Lemon chicken and mangetout noodle bowls

Lemon chicken and mangetout noodle bowls

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About this recipe: In this easy noodle bowl recipe, chunks of chicken and mangetout are simmered in stock and served on top of vermicelli.


Serves: 4 

  • 675g boneless chicken breasts
  • 2 teaspoons ground coriander
  • 450g vermicelli or Asian rice noodles
  • 2 tablespoons extra-virgin olive oil
  • 500ml chicken stock, divided
  • 200g mangetout, trimmed
  • 1 tablespoon lemon juice
  • salt and ground black pepper to taste
  • 50g chopped scallions

Prep:10min  ›  Cook:37min  ›  Ready in:47min 

  1. Bring a large pot of water to the boil. Add chicken and simmer for 15 to 20 minutes, or until cooked through. Drain and cool until easily handled; cut into cubes.
  2. Mix chicken with coriander in a bowl.
  3. Bring a large pot of lightly salted water to the boil. Cook noodles, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
  4. Heat olive oil in a large pan over medium-high heat. Add half the chicken; cover and cook until lightly browned, about 1 minute. Transfer to a plate. Repeat with remaining chicken.
  5. Pour 3/4 of the stock into the same pan; add mangetout, cover and cook until just tender, 3 to 4 minutes. Return chicken to the pan. Stir in remaining stock and lemon juice; cover and simmer until flavours combine, 3 to 5 minutes. Season with salt and pepper.
  6. Serve chicken over pasta. Garnish with chopped scallions.

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