Bulgogi Chicken and Mushroom Noodles
with Sriracha and Peanuts
Looking for a super quick and tasty midweek dinner option? Try cooking up our Bulgogi Chicken and Mushroom Noodles in just 15 minutes for a delicious and speedy meal.
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 war 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.
Ingredients
240 grams
Diced Chicken Breast
120 grams
Sliced Mushrooms
2 nest(s)
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
100 grams
Bulgogi Sauce
(Contains Soya)
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
15 grams
Sriracha Sauce
40 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
Not included in your delivery
20 grams
Butter
200 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
- Boil a full kettle.
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the chicken and mushrooms, 8-10 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Meanwhile, pour the boiled water into a saucepan with 1/2 tsp salt on high heat.
- Boil the noodles, 4 mins.
- Once cooked, drain and run under cold water.
- Add the bulgogi, soy, butter and water (see pantry for both) to the chicken. Bring to the boil and simmer, 3-4 mins.
- Stir in the cooked noodles and toss to coat.
- Taste and season with salt and pepper if needed.
- Share the noodles between your bowls.
- Drizzle over the sriracha (add less if you'd prefer things milder).
- Sprinkle over the peanuts to finish.
- Enjoy!
