Lemon chicken and mangetout noodle bowls

    Lemon chicken and mangetout noodle bowls

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    47min


    1 person made this

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

    Ingredients
    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

    Method
    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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