Chicken Noodles
with Mangetout
.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
3 unit(s)
Spring Onion
1 bag(s)
Salted Peanuts
(ContainsPeanuts)2 unit(s)
Egg Noodle Nest
(ContainsEgg, Cereals containing Gluten)280 grams
Chicken Mini Fillets
1 pack(s)
Mangetout
2 sachet
Ketjap Manis
(ContainsSoya)2 sachet
Soy Sauce
(ContainsCereals containing Gluten, Soya)½ unit(s)
Lime
a) Pour the boiling water into a large saucepan. Bring back to the boil on high heat. Trim the spring onion and slice thinly. b) Crush the peanuts in the bag by bashing gently with a saucepan.
a) Add the noodles to the boiling water, lower the heat and boil for 4 mins. When cooked, drain in a sieve.
a) Meanwhile, heat a drizzle of oil in a frying pan. When hot, add the chicken and fry, stirring occasionally, until starting to brown, 3-4 mins.
a) Next add the mangetout and half the spring onion to the chicken and stir-fry for another 2 mins.
a) Tip the drained noodles into the pan along with the ketjap manis and soy sauce. Toss everything together well until piping hot, another 2 mins. iIMPORTANT: The chicken is cooked when it is no longer pink in the middle.
a) Serve the chicken noodles in bowls topped with the remaining spring onion, the peanuts and the lime, chopped into wedges, for squeezing over.