Bulgogi Chicken Stir-Fry

Name: Bulgogi Chicken Stir-Fry with Noodles and Green Beans
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 1 unit(s) Bell Pepper; 1 unit(s) Garlic Clove; 1 unit(s) Lime; 80 grams Green Beans; 190 grams Diced British Chicken Thigh; 125 grams Egg Noodle Nest; 100 grams Bulgogi Sauce; 25 milliliter(s) Soy Sauce

with Noodles and Green Beans

Get 50% off 1st box + free dessert for life!

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

Allergens:

Egg

•Cereals containing gluten

•Soya

The quantities provided above are averages only.

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 Time20 minutes

Cooking time20 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

1 unit(s)

Garlic Clove

1 unit(s)

Lime

80 grams

Green Beans

190 grams

Diced British Chicken Thigh

125 grams

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

100 grams

Bulgogi Sauce

(Contains: Soya)

25 milliliter(s)

Soy Sauce

(Contains: Cereals containing gluten, Soya)

Nutritional information

Energy (kJ)2093 kJ

Energy (kcal)500 kcal

Fat7.7 g

of which saturates2.5 g

Carbohydrate69.4 g

of which sugars20.7 g

Dietary Fiber6.7 g

Protein36.6 g

Salt4.38 g

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

a) Halve the bell pepper and discard the core and seeds. Slice into thin strips.

b) Peel and grate the garlic (or use a garlic press).

c) Zest and cut the lime into wedges.

d) Trim the green beans and chop into thirds.

a) Bring a large saucepan of water to the boil with 0.25 tsp salt for the noodles.

b) Heat a drizzle of oil in a large frying pan on medium-high heat.

c) Once hot, add the diced chicken and season with salt and pepper. Fry until golden brown on the outside, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

a) Meanwhile, when your pan of water is boiling, add the noodles and cook until tender, 3-4 mins.

b) Once cooked, drain in a sieve and run under cold water to stop them sticking together.

a) Once the chicken is browned, add the sliced pepper and green beans to the pan. Cook until softened, 3-4 mins.

b) Once the veg has softened, stir in the garlic, lime zest, bulgogi sauce and soy sauce.

c) Stir-fry until everything's piping hot and the chicken is cooked through, 1-2 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) Once the noodles are cooked, add them to the chicken stir-fry and toss to coat in the sauce.

b) Cook until piping hot, 1-2 mins. Add a splash of water if you feel it needs it.

a) Share the bulgogi chicken noodles between your bowls.

b) Serve with a lime wedge on the side for squeezing over.

Enjoy!