Fragrant Chicken Breast Noodle Stir-Fry
with Mushrooms, Tenderstem® and Peanuts
This delicious Fragrant Chicken Breast Noodle Stir-Fry has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
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.
Ingredients
1 unit(s)
Bell Pepper
(May contain Celery)
80 grams
Tenderstem Broccoli
1 unit(s)
Lime
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
120 grams
Sliced Mushrooms
15 grams
Ginger, Garlic & Lemongrass Puree
100 grams
Bulgogi Sauce
(Contains Soya)
25 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
260 grams
Diced Chicken Breast
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a half-full kettle.
b) Halve the bell pepper and discard the core and seeds. Slice into thin strips. Cut the Tenderstem® into thirds, cutting any thick stems lengthways.
c) Cut the lime into wedges. Crush the peanuts in the unopened sachet using a rolling pin.
a) Bring a large saucepan of water to the boil with 0.25 tsp salt for the noodles.
b) When boiling, add the noodles and broccoli to the water and cook until tender, 4 mins.
c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.
a) While the noodles cook, heat a drizzle of oil in a large frying pan on high heat.
b) Add the diced chicken to the pan and fry for 2-3 mins.
c) Add the sliced mushrooms and pepper. Season with salt and pepper. Stir-fry until the chicken is cooked through, 6-8 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
a) Stir in the ginger, garlic & lemongrass puree and cook for 1 min more.
b) Add the soy sauce, bulgogi, and water for the sauce (see pantry for amount) to the pan.
a) Stir to combine and simmer until slightly thickened, 2-3 mins.
b) Add the cooked noodles and a good squeeze of lime juice from a lime wedge to the pan. Toss to coat in the sauce, 1 min.
a) When ready, share your chicken stir-fry between your serving bowls.
b) Scatter over the peanuts and serve with any remaining lime wedges for squeezing over.
Enjoy!
