The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
10g chicken stock powder
-
1 tbsp tamari (Soya)
-
2 tbsp Asian paste (Soya)
-
100g brown rice noodles
-
4 tsp ginger & garlic paste
- 1 leek
- 1 pak choi
- 300g British Free Range chicken thighs
- 1 unwaxed lime
- 80g mangetout
- 2 spring onion
- 1 handful of fresh coriander
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 69Kcal | 617Kcal |
| 290kJ | 2581kJ | |
| Fat | 3.2g | 28g |
| of which saturates | 0.7g | 6.4g |
| Carbohydrates | 6g | 50g |
| of which sugars | 0.9g | 8.2g |
| Protein | 4.7g | 42g |
| Salt | 0.41g | 3.7g |
| Fibre | 0.9g | 7.7g |
Ingredients
Ingredients
-
10g chicken stock powder (use half)
- 150g British Free Range chicken thighs
- 1 handful of fresh coriander (use half)
- 1 unwaxed lime (use half)
- 2 spring onion
- 80g mangetout (use half)
-
100g brown rice noodles (use half)
- 1 leek (use half)
- 1 pak choi (use half)
-
2 tbsp Asian paste (use half) (Soya)
-
1 tbsp tamari (use half) (Soya)
-
4 tsp ginger & garlic paste (use half)
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 77Kcal | 619Kcal |
| 323kJ | 2591kJ | |
| Fat | 3.6g | 29g |
| of which saturates | 0.8g | 6.5g |
| Carbohydrates | 6g | 50g |
| of which sugars | 1.1g | 8.4g |
| Protein | 5.3g | 42g |
| Salt | 0.46g | 3.7g |
| Fibre | 1.0g | 7.7g |
Chicken Thigh Pho with Brown Rice Noodles, Pak Choi & Leek
A proper winter warmer. Make a comforting and veg-packed broth, with leeks, pak choi, mangetout and spring onions. Then top with juicy free-range British chicken, oodles of noodles a drizzle of umami dressing. Then grab your chopsticks and dig in!
Cooking Instructions
Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Boil a kettle
- Pull out a large saucepan, a small bowl, a measuring jug & a sieve
Time to noodle
- Add the noodles to the saucepan of boiling water, gently separate with a fork and boil for 3-4 mins, until cooked
- Drain, then rinse under cold water. Toss with 1 tsp olive oil
Prep the ingredients
- Trim and thinly slice the leek. Thinly slice the spring onions, keeping the white and green parts separate. Halve the mangetout. Trim and cut the pak choi into bite-sized pieces. Quarter the lime
- On a separate board, slice the chicken into 1cm thick strips
Build the broth
- Heat the large saucepan with 1 tbsp olive oil on medium-high heat. Once hot, add the leek and spring onion whites. Cook for 4-5 mins, until softened. Season with salt and pepper
- Add the pak choi and ginger & garlic paste. Cook for another 2 mins
- Stir in stock powder, tamari and 700ml boiling water (350ml water for 1 person)
Cook the chicken & make the dressing
- Bring the broth to the boil, then add the chicken. Lower the heat and simmer for 11 mins, until cooked through
- Add the mangetout in the final 5 minutes of cooking
- Meanwhile, in the small bowl, combine the juice from half the lime, the spring onion greens, Asian paste and 1 tsp olive oil
Finish & plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Taste the broth and season with salt and pepper if needed
- Share the noodles between bowls and ladle over the broth, chicken and veg
- Garnish with the coriander and remaining lime wedges. Drizzle over the dressing to finish
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