About this recipe:In this easy noodle bowl recipe, chunks of chicken and mangetout are simmered in stock and served on top of vermicelli.
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
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Method Prep:10min › Cook:37min › Ready in:47min
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.
Mix chicken with coriander in a bowl.
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.
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.
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.
Serve chicken over pasta. Garnish with chopped scallions.