Bulgogi Chicken and Mushroom Noodles
with Sriracha and Peanuts4.0(313)
Calories
:
693 kcalProtein
:
47.5g proteinDifficulty
:
Easy Family Friendly
New
Allergens:
- Egg
- Cereals containing gluten
- Soya
- Peanut
- May contain traces of allergens
- Nuts
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
240 grams
Diced British 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: May contain traces of allergens, Nuts, Peanut)
Not included in your delivery
20 grams
Butter
200 milliliter(s)
Water for the Sauce
Utensils
•Pan
•Kettle
•Sieve
•Medium Saucepan
Instructions
1
- 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.
2
- 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.
3
- 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.
4
- 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!
