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    Aromatic Asian Pesto with Chicken and Noodles

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    Aromatic Asian Pesto with Chicken and Noodles

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 500g pack Waitrose Fresh British Chicken 4 Breast Fillets
    • Olive oil, for brushing
    • 275g pack Waitrose Fresh to Wok Egg Noodles
    • For the pesto
    • 1 pot lemon basil
    • 2 x 20g packs fresh coriander
    • 50g Planters Dry Roasted Peanuts
    • 2 red chillies, deseeded and roughly chopped
    • 2.5cm piece fresh root ginger, peeled and chopped
    • 1 lemon grass stalk, chopped
    • Grated zest and juice of 1 lime
    • 6 tbsp groundnut oil
    • 1 tsp toasted sesame oil


    1. Place all the ingredients for the pesto except for the oils in a food processor and blend to a paste. With the processor running, slowly drizzle in the groundnut and sesame seed oils, then scrape into a bowl, season to taste and stir.
    2. Brush the chicken with olive oil. Season. Heat a griddle or heavy-based pan, then cook the chicken over a moderate heat for 6-7 minutes each side, or until thoroughly cooked with no pink meat.
    3. Meanwhile, cook the noodles according to pack instructions. Drain thoroughly then toss with 4 tablespoons of the pesto. Divide between 4 plates. Slice the chicken and place on top of the noodles. Spoon over a little extra pesto. Serve immediately.

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    Cook's tips

    Store the remaining pesto for up to a week in the fridge. Top up with groundnut oil when necessary. The pesto will also freeze for several months.


    Use a pinch of dried chilli flakes instead of fresh chilli.


    Average user rating

    4 stars