Bulgogi Chicken Stir-Fry
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Bulgogi Chicken Stir-Fry

Bulgogi Chicken Stir-Fry

with Noodles and Sugar Snap Peas

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. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Family Friendly
Calorie Smart
High Protein
Cereals containing gluten

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


serving amount

1 unit(s)

Bell Pepper

(May contain Celery)

1 unit(s)


190 grams

Diced British Chicken Thigh

125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

80 grams

Sugar Snap Peas

100 grams

Bulgogi Sauce

(Contains Soya)

25 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)


Nutritional information

Energy (kJ)2283 kJ
Energy (kcal)546 kcal
Fat13.8 g
of which saturates3.6 g
Carbohydrate69.6 g
of which sugars21.8 g
Protein37 g
Salt4.52 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan


Get Prepped
  • Boil a full kettle. Pour it into a saucepan with 1/2 tsp salt on high heat.
  • Slice the pepper into strips.
  • Cut the lime into wedges. 
Fry Time
  • 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. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
  • Meanwhile, boil the noodles, 3-4 mins.
  • Once cooked, drain and run under cold water.
Add Veg
  • Next, add the pepper and sugar snap peas to the pan. Fry, 3-4 mins.
  • Stir in the bulgogi 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.
Dinner's Ready!
  • Share the noodles between your bowls. 
  • Serve with a lime wedge on the side for squeezing over.