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Poached chicken broccoli pesto udon noodles

Poached Chicken Udon Noodles and Broccoli Pesto

Poached Chicken Udon Noodles with Raw Broccoli Pesto. A family friendly dinner that everyone will love. It is quick to make and may be eaten warm or cold.
Course Main
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Author Kyrstie Barcak


  • 2 chicken breast fillets free range
  • 1 cup chicken stock
  • 1 lemon juiced
  • 2 cm fresh ginger grated
  • 5 stalks fresh parsley leaves only


  • 2 tablespoons pine nuts
  • 1 lemon juiced
  • 1 large head broccoli or equivalent small heads
  • 1/4 cup extra virgin olive oil
  • pinch salt
  • 4 grinds black pepper
  • 1 clove garlic
  • 1 stalk fresh rosemary leaves
  • 450 grams Udon noodles

To Serve:

  • leaves fresh parsley
  • 1 fresh red chilli sliced-optional
  • lemon wedges to serve


  1. Put the chicken breast fillets, stock, lemon juice, ginger and parsley into a saucepan. The liquid should be just covering the chicken.
  2. Bring the liquid to the boil and then cover with a lid and turn off heat. Allow to sit for 25 minutes or until the chicken has cooked through
  3. While the chicken is cooking add the ingredients for the pesto to a food processor and pulse to combine to a paste
  4. Set a large saucepan of water to boil and add the noodles when boiling. Cook to 1 min less than the package instructions - approximately 8 minutes and drain when cooked
  5. Return the noodles to the saucepan and stir through the pesto
  6. Remove the chicken from the stock and slice into pieces
  7. Reset the stock to boil and do so for 3-4 minutes
  8. Slice the cooked chicken and serve on top of the noodles with fresh parsley and chilli
  9. Pour over some of the stock if you wish (optional)