Bulgogi Chicken Udon Noodles
with Green Beans and Sesame Seeds
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.
Diced Chicken Thigh
(Contains Cereals containing gluten, Soya)
(Contains Cereals containing gluten)
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Not included in your delivery
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once the oil is hot, add the diced chicken thigh. Season with salt and pepper.
c) Fry until golden brown on the outside and cooked through,10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
a) Meanwhile, trim the green beans, then cut into thirds.
b) Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about 0.5cm thick.
c) Peel and grate the garlic (or use a garlic press).
a) Around 5 mins into frying the chicken, add the beans and carrot to the pan.
b) Stir-fry until tender for the remaining cook time.
c) Stir in the garlic. Fry for 1 min.
a) Stir the bulgogi sauce, soy sauce and water (see pantry for amount) into the frying pan until combined.
b) Bring to the boil, then lower the heat and simmer until the sauce has thickened slightly, 2-3 mins.
a) Add the udon noodles to the pan.
b) Toss to coat and simmer until piping hot, 1-2 mins.
c) Season with salt and pepper if needed. Add a splash of water if needed.
a) Share the chicken stir-fry and noodles between bowls.
b) Sprinkle over the sesame seeds to finish.