Fragrant Chicken Noodle Stir-Fry
with Mushrooms, Tenderstem® and Peanuts
Looking for a quick and tasty midweek dinner option? Try cooking up our Fragrant King Prawn Noodle Stir-Fry in just 20-25 minutes for a delicious and speedy meal.
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
25 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
50 grams
Ketjap Manis
(Contains Soya)
15 grams
Honey
1 pack(s)
Diced British 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 pepper and discard the core and seeds. Slice into thin strips. Cut the Tenderstem® into thirds.
c) Heat a drizzle of oil in a large frying pan on medium-high heat.
d) Once hot, add the chicken, pepper and broccoli to the pan. Fry until the chicken is browned and the veg has softened, 8-10 mins. Adjust the heat if necessary. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
a) Meanwhile, pour the boiled water (see pantry for amount) into a large saucepan with 1/4 tsp salt and bring back to the boil on high heat.
b) When your pan of water is boiling, add the noodles and cook until tender, 4 mins.
c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.
a) Meanwhile, cut the lime into wedges.
b) Crush the peanuts in the unopened sachet using a rolling pin.
a) Once the chicken is cooked, stir in the ginger, garlic & lemongrass puree and cook for 1 min more.
b) Add the soy sauce, ketjap manis, honey and water for the sauce (see pantry for amount) to the pan. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
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!
