• 1 tbsp sunflower oil
  • 1 bunch spring onions, finely sliced
  • 1 red chilli, deseeded and chopped
  • 460 g chicken breast fillet portions, cut into chunks
  • 1.5 ltr hot chicken stock, made with 2 chicken stock cubes
  • 3 tbsp miso paste
  • 250 g chestnut mushrooms, quartered
  • 200 g broccoli, cut into small florets
  • 150 g (about one third) sweetheart cabbage, roughly chopped
  • 300 g rice noodles
  • Juice of 1 lime, plus extra wedges to serve


  1. 1

    Heat the oil in a deep frying pan or saucepan. Add the spring onions and add half of the chilli and stir-fry for 3 minutes. Add the chicken and cook for a further 5 minutes. Pour in the stock and stir in the miso paste. Bring to a gentle simmer.

  2. 2

    Stir in the mushrooms, broccoli, cabbage and rice noodles and cook for 4-5 minutes, until the veg is just tender and the chicken is cooked through with no pink remaining. Stir in the lime juice.

  3. 3

    Ladle into bowls and garnish with the remaining chilli and lime wedges to serve.


    Cook's tip: for a more intense flavour, use shiitake mushrooms in place of chestnut. 


Nutritional Details

Each serving provides
  • Energy 2001kj 478kcal 24%
  • Fat 4.8g 7%
  • Saturates 0.8g 4%
  • Sugars 3.6g 4%
  • Salt 1.0g 17%

% of the Reference Intakes

Typical values per 100g: Energy 264kj/63kcal

Each serving provides

62.4g carbohydrate 4.0g fibre 44.2g protein

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