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Warming Free-range Chicken Pho
A proper winter warmer. Make a comforting and veg-packed broth, with leeks, pak choi, mangetout and spring onions. Then top with juicy British chicken, oozes of noodles a drizzle of umami dressing. Then grab your chopsticks and dig in!
Prep in 10
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 1 handful of fresh coriander
- 2 spring onion
- 80g mangetout
- 1 unwaxed lime
- 300g British Free Range chicken thighs
- 1 pak choi
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 1 leek
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 100g brown rice noodles (Brown Rice Flour, Water)
- 2 tbsp Asian paste (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
Nutritional Information
Calories: 630
Protein: 43g
Carbs: 51g
Fat: 29g
Ingredients
- 1 handful of fresh coriander (use half)
- 1 unwaxed lime (use half)
- 150g British Free Range chicken thighs
- 2 spring onion
- 80g mangetout (use half)
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 1 leek (use half)
- 1 pak choi (use half)
- 2 tbsp Asian paste (use half) (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
Nutritional Information
Calories: 612
Protein: 43g
Carbs: 51g
Fat: 27g
Warming Free-range Chicken Pho
A proper winter warmer. Make a comforting and veg-packed broth, with leeks, pak choi, mangetout and spring onions. Then top with juicy British chicken, oozes of noodles a drizzle of umami dressing. Then grab your chopsticks and dig in!
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Boil a kettle
- Pull out a sieve, a small bowl, a measuring jug & a large saucepan
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 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
- Slice the chicken into 1cm thick strips
Build the broth
- Heat the large saucepan on medium-high heat with 1 tbsp oil. 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, mangetout and ginger & garlic paste. Cook for another 2 mins
- Stir in 700ml boiling water (350ml water for 1 person), stock powder and tamari
Cook the chicken & make the dressing
- Bring to the boil then add the chicken. Lower the heat and simmer for 10 mins, until cooked through
- Meanwhile, in the small bowl, combine the juice from half the lime, the spring onion greens, Asian paste and 1 tsp 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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