Food Truck Garage – Poached Chicken Noodle Bowl

Food Truck Garage - Poached Chicken Noodle Bowl

This recipe kindly given to us by Food Truck Garage restaurant in Auckland.

“We take classic ‘fast food’ that is traditionally high in fat, salt and sugar and make our own delicious, healthier alternatives using fresh local ingredients.”


Poached Chicken

  • 1 boneless skinless Chicken breast (200g)
  • 500 ml Chicken Stock
  • 1 Garlic clove
  • 1 sprig of Thyme

Place stock, garlic and thyme in a small saucepan over medium-high heat. Bring to the boil. Add chicken. Return to boil. Reduce heat to low. Simmer, covered for 12 minutes or until chicken is just cooked through. Remove from heat. Stand chicken in stock for 5 minutes. Remove chicken and slice into strips.


Chilli Dressing

  • 1 t Greggs crushed chilli
  • 2 t Greggs crushed garlic
  • 2 T Greggs crushed ginger
  • 2 T Fish Sauce
  • 2 T Brown Sugar
  • Juice of 2 limes (approx. 40 ml)

Mix altogether in a bowl to combine.


Noodle Bowl

  • 40 g Frozen edamame soy beans thawed
  • 60 g Red Cabbage
  • 20 g Carrot (approx half a carrot)
  • 10 g Pickled Pink Ginger
  • 1 t white sesame seeds – toasted
  • 20 g Cashews – whole toasted, chopped
  • Coriander – a few fresh leaves
  • Mint – a few fresh leaves
  • 50 g dried vermicelli rice noodles

In a medium saucepan bring 1L of water to a boil. In a heat proof container place noodles in the bottom and pour boiling water over the top. Let stand for 6 minutes, then strain noodles into a colander. Rinse with cold water until cool. Set aside. Grate carrots and red cabbage. In a mixing bowl, add noodles, cabbage, carrots and beans. Add dressing and herbs. Toss until well combined.

Serve in a bowl. Garnish with poached chicken, pickled ginger, toasted sesame and chopped cashews.

Recipe from The Food Truck Garage

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