Bulgogi Chicken and Mushroom Noodles
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Bulgogi Chicken and Mushroom Noodles

with Sriracha and Peanuts

Named after Korea's most well-known BBQ dish, bulgogi sauce has a sweet and smoky flavour, thanks to its mix of soy, garlic, brown sugar and pear & apple purees. Bulgogi is a perfect match for rice and noodle dishes or even as a flavour driver in tacos.

Tags:
Family Friendly
Super Quick
High Protein
Allergens:
Egg
Cereals containing gluten
Soya
Peanut

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.

Preparation Time15 minutes
Cooking time15 minutes
DifficultyEasy

Ingredients

serving amount

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

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Nutritional information

Energy (kJ)2901 kJ
Energy (kcal)693 kcal
Fat24.7 g
of which saturates8.5 g
Carbohydrate66.5 g
of which sugars19.3 g
Protein47.5 g
Salt4.07 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Kettle
Large Frying Pan
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 0.25 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!
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