Char Siu Glazed Chicken on Mee Siam Style Noodles
With Baby Corn, Pak Choi and Spring Rolls
- Wheat
- Cereals containing gluten
- Egg
- Peanut
- Soya
- Barley
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
- May contain traces of allergens
Ingredients
2 unit(s)
Garlic Clove
1 unit(s)
Lime
125 grams
Egg Noodle Nest
(Contains: Wheat, Cereals containing gluten, Egg)
2 unit(s)
Skin-On British Chicken Breasts
60 grams
Baby Corn
1 unit(s)
Pak Choi
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)
4 unit(s)
Vegetable Spring Rolls
(Contains: Wheat, Cereals containing gluten, Soya, Barley May contain traces of: Nuts, Almonds, Cashew nuts, Sesame)
1 sachet(s)
Indonesian Style Spice Mix
25 grams
Asian Broth Paste
(Contains: Wheat, Cereals containing gluten, Soya)
180 milliliter(s)
Coconut Milk
64 grams
Sweet Chilli Sauce
75 grams
Char Siu Paste
(Contains: Soya)
Not included in your delivery
250 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
While it comes to the boil, peel and grate the garlic (or use a garlic press). Cut the lime into wedges.
Pour the boiled water into a medium saucepan with 0.5 tsp salt and bring to the boil. Add the noodles and cook until tender, 4 mins.
Once cooked, drain in a sieve and run under cold water to stop them sticking together.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, lay the chicken into the pan, skin-side down. Season with salt and pepper. Fry until golden, 5-6 mins, then turn and cook for 1 min on the other side.
While the chicken browns, halve the baby corn lengthways. Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.
Crush the peanuts in the unopened sachet using a rolling pin.
Once the chicken is golden, transfer it to a baking tray, skin-side up, and roast on the top shelf until cooked, 12-15 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.
At the same time, remove the spring rolls from the packing and pop onto another baking tray. Bake on the middle shelf of your oven until golden and piping hot, 12-14 mins.
Meanwhile, heat a drizzle of oil in a large saucepan on high heat. Add the baby corn and stir-fry until starting to soften a little, 2-3 mins.
Add the pak choi and stir-fry the veg until tender, 3-4 mins.
Next, add the garlic and Indonesian style spice mix, fry for another 30 secs.
Stir in the Asian broth paste, coconut milk and water for the sauce (see pantry for amount).
Bring to the boil then lower the heat and simmer until piping hot, 2-3 mins.
Remove the sauce from the heat, season with salt and pepper then stir in half the sweet chilli sauce and a good squeeze of lime juice.
Taste and adjust seasoning with more salt or lime juice if you feel it needs it. Cover to keep warm.
Once the chicken is ready, spoon over the char siu paste and turn the chicken so it is well coated.
Transfer to a clean board and thinly slice widthways.
Share the noodles out between deep serving bowls then spoon over the sauce and vegetables (reheat the sauce first if needed).
Lay the sliced chicken on top, spooning over any remaining char siu sauce from the baking tray. Sprinkle on the peanuts and serve with a wedge of lime for squeezing over everything.
Serve the spring rolls alongside with the remaining sweet chilli sauce for dipping.
Enjoy!
