Bulgogi Chicken Stir-Fry
with Noodles, Green Beans and Peanuts
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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
1
Bell Pepper
(May contain Celery)
1
Garlic Clove
2
Spring Onion
1
Lime
25
Salted Peanuts
(Contains Peanut May contain Nuts)
80
Green Beans
210
Diced Chicken Thigh
2
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
100
Bulgogi Sauce
(Contains Soya)
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
Nutritional information
Utensils
Instructions
Halve the pepper and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press). Trim and thinly slice the spring onions. Zest and cut the lime into wedges. Roughly chop the peanuts. Trim the green beans then chop into thirds.
Bring a large saucepan of water to the boil with 1/4 tsp salt for the noodles. Heat a drizzle of oil in a large frying pan on medium-high heat. Once the oil is hot, add the diced chicken thigh to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through, 5-6 mins. IMPORTANT: Wash your hands after handling chicken and its packaging.
When boiling, add the noodles to the water and cook until tender, 3- 4 mins. Once cooked, drain in a colander. TIP: Run the noodles under cold water to stop them sticking together.
Add the pepper and green beans to the pan. Stir-fry until they begin to soften, 5-6 mins. Once the veggies have softened, stir in the garlic, lime zest, bulgogi sauce and soy sauce. Stir-fry until piping hot, 1-2 mins.
Once the noodles have cooked, add them to the pan with the chicken. Toss to coat and cook until piping hot, 1-2 mins. TIP: Add a splash of water if the noodles look a little dry.
Share the Bulgogi chicken noodles between your bowls. Sprinkle over the peanuts and spring onion. Serve with a wedge of lime on the side. Enjoy!
