Preparation 10 mins
Cooking 20 mins


  • 2 chicken breasts
  • 1 cup Mango Chili marinade from Pulo Cuisine
  • ½ onion, thinly sliced
  • 1 red pepper, thinly sliced
  • 2 medium carrots, shredded
  • 2 cups shredded cabbage or cole slaw mix (dry)
  • 4 cups chicken broth
  • ⅓ cup soy sauce
  • ¼ cup Mango Chili marinade
  • 2 tbsp brown sugar
  • ½ tsp minced garlic
  • 1 454g box spaghettini or vermicelli
  • salt, to taste


  1. Thinly slice chicken and place in a ziploc bag with the 1 cup marinade for at least 1 hour (refrigerated).
  2. Place chicken and marinade from bag into a large pot and cook over medium-high heat about 3 minutes. Add the onion, pepper, carrot and cabbage or cole slaw mix and cook another 2-3 minutes, until chicken is cooked and vegetables are started to become tender.
  3. Add chicken broth, soy sauce, marinade (from the bottle, and not leftover from the chicken), garlic and noodles. Bring to a boil and cover, reducing heat to medium-low.
  4. Simmer, stirring often, for 10-15 minutes until noodles are tender. Salt to taste.