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.
240 grams
Diced British Chicken Breast
1 unit(s)
Pak Choi
2 unit(s)
Garlic Clove
50 grams
Ketjap Manis
(Contains Soya)
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
120 grams
Coleslaw Mix
15 grams
Ginger Puree
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
220 grams
Udon Noodles
(Contains Cereals containing gluten)
2 tbsp
Tomato Ketchup
50 milliliter(s)
Water
20 grams
Butter
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once the oil is hot, add the chicken to the pan and season with salt and pepper.
c) Fry until golden brown on the outside and cooked through, 8-10 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.
a) Meanwhile, trim the pak choi, then separate the leaves. Cut each leaf in half lengthways down the middle.
b) Peel and grate the garlic (or use a garlic press).
c) In a small bowl, combine the ketjap manis, soy sauce, ketchup and water (see pantry for both amounts). Set your noodle mixture aside.
a) Add the coleslaw mix, pak choi, garlic and ginger puree to the chicken.
b) Cook, stirring, until fragrant, 1-2 mins.
a) Add the noodle sauce mixture to the pan.
b) Bring to the boil, then simmer until slightly reduced, 2-3 mins.
c) Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.
a) Add the udon noodles to the pan.
b) Toss to coat in the sauce and simmer until piping hot, 1-2 mins.
c) Stir in the butter (see pantry for amount) until melted.
a) Share the noodles between your bowls.
b) Sprinkle over the peanuts to finish.
Enjoy!