Asian Poached Chicken Noodle Recipe

Name: Asian Poached Chicken Noodle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups chicken stock; 3 cilantro roots; 1 1/3 tablespoons grated fresh ginger; 1 (1-inch) piece lemongrass; 1 teaspoon tamarind paste; 1 clove garlic, crushed; 1 star anise pod; 2 ounces dried rice noodles; 4 ounces skinless, boneless chicken breast, cut into 4 strips; 1/4 cup grated carrots; 1/3 cup snow pea shoots, tops only; 4 leaves bok choy; 2 tablespoons mung bean sprouts; 1 tablespoon grated daikon radish; 1 sprig cilantro, leaves picked; 5 leaves fresh mint; 1 fresh hot red chile, chopped

Servings: persons

1 3/4 cups chicken stock
3 cilantro roots
1 1/3 tablespoons grated fresh ginger
1 (1-inch) piece lemongrass
1 teaspoon tamarind paste
1 clove garlic, crushed
1 star anise pod
2 ounces dried rice noodles
4 ounces skinless, boneless chicken breast, cut into 4 strips
1/4 cup grated carrots
1/3 cup snow pea shoots, tops only
4 leaves bok choy
2 tablespoons mung bean sprouts
1 tablespoon grated daikon radish
1 sprig cilantro, leaves picked
5 leaves fresh mint
1 fresh hot red chile, chopped

1
Pour chicken stock into a saucepan over medium heat. Add cilantro roots, ginger, lemongrass, tamarind paste, garlic, and star anise pod. Bring to a gentle simmer; cook until flavors combine, about 1 hour. Cool to room temperature, 1 hour to overnight.
2
Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain well.
3
Strain off the top of the cooled stock, leaving as much sediment as possible. Bring to a boil. Reduce heat to bring to a simmer. Add chicken; cook for 5 minutes. Add rice noodles, carrots, snow pea shoots, bok choy, mung bean sprouts, and daikon. Cook until chicken is no longer pink in the center, about 5 minutes more.
4
Serve soup with cilantro leaves, mint leaves, and chile on the side.

309

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 3/4 cups chicken stock, 3 cilantro roots, 1 1/3 tablespoons grated fresh ginger, 1 (1-inch) piece lemongrass, and more.

Yes, Asian Poached Chicken Noodle falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asian Poached Chicken Noodle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions