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Cook
30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Start by cooking the chicken. If the breasts are quite thick, lightly flatten them so they cook evenly. Season with salt and pepper, then cook in a hot non-stick pan for 5-6 minutes per side until cooked through and lightly golden.
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For
2
M
I
Broth
2
tsp
Garlic, chopped
1
tsp
Ginger purée
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Per Serving
Calories
572kcal
Fat
18.9g
Carbs
62.1g
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Subs & Swaps
You can swap the chicken breast for chicken thigh for a juicier result, or use pre-cooked chicken to save time.
The peanut butter gives a light satay-style flavour you can leave it out if needed, but it does add depth to the broth.
If you prefer it milder, reduce the curry paste slightly or skip the chilli oil at the end.
You can swap the red pepper for mushrooms, pak choi or greens depending on what you’ve got.
Cook the noodles separately and add to the bowl at the end this keeps the broth cleaner and stops them going too soft.
Or use straight-to-wok noodles to skip boiling altogether and save an extra step. You can also prep the broth in advance and just reheat and assemble when needed.
To make it vegetarian - swap the chicken for extra gyoza or tofu, use vegetable stock and skip the fish sauce (or replace with soy).
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Cook
30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Start by cooking the chicken. If the breasts are quite thick, lightly flatten them so they cook evenly. Season with salt and pepper, then cook in a hot non-stick pan for 5-6 minutes per side until cooked through and lightly golden.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
Broth
2
tsp
Garlic, chopped
1
tsp
Ginger purée
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
572kcal
Fat
18.9g
Carbs
62.1g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Subs & Swaps
You can swap the chicken breast for chicken thigh for a juicier result, or use pre-cooked chicken to save time.
The peanut butter gives a light satay-style flavour you can leave it out if needed, but it does add depth to the broth.
If you prefer it milder, reduce the curry paste slightly or skip the chilli oil at the end.
You can swap the red pepper for mushrooms, pak choi or greens depending on what you’ve got.
Cook the noodles separately and add to the bowl at the end this keeps the broth cleaner and stops them going too soft.
Or use straight-to-wok noodles to skip boiling altogether and save an extra step. You can also prep the broth in advance and just reheat and assemble when needed.
To make it vegetarian - swap the chicken for extra gyoza or tofu, use vegetable stock and skip the fish sauce (or replace with soy).
Only visible to you
Made it?
Cancel
