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Chicken and Peanut Butter Noodles
Chicken and Peanut Butter Noodles

Chicken and Peanut Butter Noodles

with Broccoli and Yellow Pepper

Recipe Development Team
Recipe Development TeamPublished on July 29, 2020

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Tags:
Rapid
Allergens:
Cereals containing gluten
Soya
Egg

The quantities provided above are averages only.

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.

Total20 minutes
Active 10 minutes
DifficultyMedium

Ingredients

serving amount

200

Broccoli Florets

25

Soy Sauce

(Contains: Cereals containing gluten, Soya)

260

Diced Chicken Thigh

1

Yellow Pepper

2

Garlic Clove**

½

Red Chilli

1

Spring Onion

2

Egg Noodle Nest

(Contains: Cereals containing gluten, Egg)

½

Lime

1

Peanut Butter

25

Ketjap Manis

(Contains: Soya)

Not included in your delivery

50

Water for the Sauce

Nutritional information

Energy (kcal)654 kcal
Energy (kJ)2736 kJ
Fat23 g
of which saturates5 g
Carbohydrate67 g
of which sugars16 g
Protein47 g
Salt3.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Plate
Grill Pan
Zester
Chopping Board
Grater
Knife
Medium Saucepan
Colander
Bowl

Cooking Instructions and Tips

Cook the Chicken
1

a) Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the chicken and cook, stirring regularly, until browned and cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. b) Transfer the chicken to a plate but keep the pan. c) Meanwhile, fill and boil your kettle.

Get Prepped
2

a) Peel and grate the garlic (or use a garlic press). b) Trim the spring onions then slice thinly. c) Halve the chilli lengthways, deseed then finely chop. d) Zest the lime and cut into wedges. e) Halve the broccoli florets. f) Halve the pepper and discard the core and seeds. Slice into thin strips.

Cook your veggies
3

a) Put the now empty frying pan back on high heat and, when hot, add the broccoli and pepper and stir-fry until golden, 4-5 mins. b) Meanwhile, bring a saucepan of water up to the boil with the water from your kettle and 0.25 tsp of salt for the noodles. c) When boiling, add the noodles and cook until tender, 4 mins. Once cooked, drain in a sieve and drizzle with oil to prevent them sticking together.

Stir-Fry!
4

a) Add the garlic and the chilli (use less chilli if you don't like heat) to the pan with the broccoli. Stir-fry for 1 min then add a splash of water to help the vegetables cook through. b) Meanwhile, whisk the ketjap manis, soy sauce and peanut butter in a jug with water until well combined. (see ingredients for amounts).

Finish up
5

a) Return the chicken to the pan and add the noodles and peanut sauce mixture. b) Mix together and cook until everything is piping hot, 2-3 mins.

Serve up!
6

a) Divide the stir fry between plates, sprinkle over the lime zest, spring onion and any remaining chilli. b) Serve with the lime wedges for squeezing over. Enjoy!

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