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Fragrant Chicken Breast Noodle Stir-Fry
Fragrant Chicken Breast Noodle Stir-Fry

Fragrant Chicken Breast Noodle Stir-Fry

with Mushrooms, Tenderstem® and Peanuts

Get 50% off 1st box + free snacks for life!

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.

Allergens:
Peanut
•Egg
•Cereals containing gluten
•Soya

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 20 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

80 grams

Tenderstem® Broccoli

1 unit(s)

Lime

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: 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 British Chicken Breast

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2628 kJ
Energy (kcal)628 kcal
Fat13.5 g
of which saturates2.7 g
Carbohydrate74.9 g
of which sugars22.2 g
Dietary Fibre9 g
Protein48.9 g
Salt4.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Rolling Pin
•Kettle
•Sieve
•Large Saucepan
•Pan

Instructions

Get Prepped
1

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.

Cook the Noodles
2

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. 

Get Stir-Frying
3

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.

Sauce Things Up
4

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. 

All Together Now
5

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.

 

Garnish and Serve
6

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!

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