Ginger Scallion Chicken and Noodles

Ginger Scallion Chicken and Noodles
  • Prep Time: 15
  • Total Time: 40
  • Servings: 2

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About this Recipe


1 Bunch green onions, finely chopped
1/4 cup (60 mL) Ginger root, minced
1 1/2 tsp (7 mL) Sesame oil
2 tbsp (30 mL) Vegetable oil
2 tsp (10 mL) Soy sauce
2 tsp (10 mL) Rice vinegar
Salt and pepper


4 cups (1 L) Chicken stock
2 cups (500 mL) Water
3 Green onions, quartered
1” Piece of ginger, peeled and sliced
1 tsp (5 mL) Sesame oil
2 Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts

½ lb (225 g) Asian noodles, cooked according to package directions

MIX together all of the ingredients for the sauce. Set aside

HEAT all of the ingredients for the poaching liquid in a large pot. Place chicken in the liquid and bring to a boil. Reduce heat and simmer for 15-20 minutes or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Remove chicken from the liquid. Slice and serve over noodles and topped with the ginger scallion sauce.


Reserve the poaching liquid for use in Asian soups.

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