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Bulgogi Chicken Stir-Fry

Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
594 kcal
Protein
: 
39.4g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Peanut
  • Wheat
  • Cereals containing gluten
  • Egg
  • Soya
  • Nuts
  • Pistachio nuts
  • Pecan Nuts
  • Almonds
  • Cashew nuts
  • Macadamia Nuts
  • Sesame
  • Hazelnuts
  • Walnuts
  • Brazil nuts
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Bell Pepper

1 unit(s)

Garlic Clove

2 unit(s)

Spring Onion

1 unit(s)

Lime

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)

80 grams

Green Beans

190 grams

Diced British Chicken Thigh

125 grams

Egg Noodle Nest

(Contains: Wheat, Cereals containing gluten, Egg)

100 grams

Bulgogi Sauce

(Contains: Soya)

25 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

Energy (kJ)2486 kJ
Energy (kcal)594 kcal
Fat14.7 g
of which saturates3.7 g
Carbohydrate74.9 g
of which sugars24.7 g
Dietary Fibre7.4 g
Protein39.4 g
Salt4.1 g
Potassium231.7 mg
Calcium6.2 mg
Iron0.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

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 chop the lime into wedges. Roughly chop the peanuts. Trim the green beans then chop into thirds.

2

Bring a large saucepan of water to the boil with 0.25 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.

3

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.

4

Add the pepper, mushrooms and green beans to the pan, stirfry 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 for 1-2 mins.

5

Once the noodles have cooked, add 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.

6

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!

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