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.

Tags:
Family Friendly
•Calorie Smart
•High Protein
Allergens:
Egg
•Cereals containing gluten
•Soya

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

1 unit(s)

Bell Pepper

(May contain Celery)

1 unit(s)

Lime

240 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)

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Nutritional information

Energy (kJ)2458 kJ
Energy (kcal)587 kcal
Fat16.2 g
of which saturates4.3 g
Carbohydrate69.7 g
of which sugars21.9 g
Dietary Fiber5.6 g
Protein41.8 g
Salt4.57 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

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. 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.
3
  • 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.
4
  • Share the noodles between your bowls. 
  • Serve with a lime wedge on the side for squeezing over.

Enjoy!

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