Poached Chicken Noodle Bowl

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Poached Chicken Noodle BowlPoached Chicken Noodle Bowl

Preparation time

10 minutes

Cooking time

20 minutes



A flavoursome chicken noodle bowl is a perfect, nutritious dish for days when you need an energy boost.


Poached Chicken

  • 250ml water
  • 1 small Spanish onion, sliced thinly
  • 4 chicken breasts
  • Salt and pepper to taste
  • 2 garlic cloves, crushed
  • 1 tbs lemon juice

Noodle Bowl

  • 200g pkg. flat rice noodles
  • 2½ cups thinly sliced red cabbage
  • 6 tspn fresh lime juice
  • 1 tspn light brown sugar
  • 1 tspn salt
  • 1½ tspn canola oil
  • 3 tbs red curry paste
  • 400ml can coconut milk, well shaken and stirred
  • All reserved cooking liquid from base recipe
  • 5 cups chicken stock
  • 4 lime wedges
  • 1 red chilli, sliced for garnish (optional)
  • small bunch coriander (optional)


  1. To cook chicken. Place all ingredients into the Express Crockpot. Select MANUAL, PRESSURE HIGH and TIME 8 minutes, make sure Steam Release Dial is in the “Seal” (closed) position. Then press START/STOP.
  2. When cooking is complete, release the STEAM VALVE, then remove the lid.
  3. Place the chicken onto a plate and strain the liquid. Reserve liquid for future recipes in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 6 months.
  4. When done, shred the chicken into bite size pieces.
  5. Cook noodles according to packet instructions. Set to one side.
  6. Toss together cabbage, 1 teaspoon of the lime juice, ½ teaspoon of the sugar, and ¼ teaspoon of the salt in a large bowl until combined. Let it stand at room temperature for 15 minutes.
  7. Select BROWN/SAUTE on the Express Crockpot. Set TIME to 5 minutes, then press START/STOP. Pour the oil into the pot, add curry paste, cook stirring often, until fragrant for 1 minute. Stir in coconut milk, reserved cooking liquid and chicken stock, stirring well to combine. Press START/STOP.
  8. Press START/STOP and select BOIL. Set TIME to 5 minutes, then press START/STOP. Simmer and reduce liquid, stir in remaining 5 teaspoons lime juice, ½ teaspoon sugar, and ¾ teaspoon salt.
  9. Arrange noodles and chicken in 4 shallow bowls. Ladle broth over each serving, then top with cabbage mixture. Serve with lime wedges and garnish with coriander leaves and chilli.