Super Quick Bulgogi Chicken Noodle Stir-Fry
with Fresh Veg, Sambal and Lime
Calories
:
517 kcalProtein
:
41.6g proteinTotal
:
15 minutesDifficulty
:
EasyFamily Friendly
High Protein
Calorie Smart
Medium Spice
Allergens:
- Wheat
- Cereals containing gluten
- Egg
- Soya
Ready in less than 15 minutes, this speedy Super Quick Bulgogi Chicken Noodle Stir-Fry is full of flavour. A popular Korean condiment, bulgogi sauce has a sweet and smoky flavour, thanks to its mix of black bean puree, brown sugar and pear puree.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
1 unit(s)
Bell Pepper
1 unit(s)
Lime
240 grams
Diced British Chicken Breast
125 grams
Egg Noodle Nest
(Contains: Wheat, Cereals containing gluten, Egg)
80 grams
Young Pea Pods
100 grams
Bulgogi Sauce
(Contains: Soya)
15 grams
Sambal Paste
20 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
Nutrition Values
Energy (kJ)2164 kJ
Energy (kcal)517 kcal
Fat6.3 g
of which saturates1.3 g
Carbohydrate70.4 g
of which sugars22 g
Dietary Fibre6.3 g
Protein41.6 g
Salt3.6 g
Potassium231.7 mg
Calcium6.2 mg
Iron0.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Boil a full kettle. Pour it into a saucepan with 0.5 tsp salt on high heat.
- Slice the pepper into strips.
- Cut the lime into wedges.
2
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the chicken, 8-10 mins. Season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Meanwhile, boil the noodles, 4 mins.
- Once cooked, drain and run under cold water.
3
- Next, add the pepper and young pea pods to the pan. Fry, 3-4 mins.
- Stir in the bulgogi, sambal and soy. Fry, 1-2 mins.
- Add the cooked noodles to the pan. Toss to coat and warm through, 1-2 mins.
- Add a splash of water if it's a bit dry.
4
- Share the noodles between your bowls.
- Serve with a lime wedge on the side for squeezing over.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The bulgogi sauce delivers a bold, sweet-and-smoky flavour that works well with the noodles; the lime wedge adds a bright finish worth squeezing over generously.
- Ease of prep: This dish comes together very quickly and is straightforward to prepare, making it a reliable choice for busy weeknights.
- Suggestions: Remove the string from the spine of the pea pods before cooking to avoid a stringy texture. Adjust the sambal to taste if you prefer a milder heat level.
- Next-day meals: Some found the portions on the lighter side, so consider adding extra noodles or chicken to make it more filling for hungrier appetites.
