Ginger Sesame Chicken and Portobello Noodles
with Tenderstem® Broccoli
This Ginger Sesame Chicken and Portobello Noodles is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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.
Ingredients
2 unit(s)
Portobello Mushrooms
150 grams
Tenderstem Broccoli
1 unit(s)
Carrot
15 grams
Ginger Puree
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
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
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
1 pack(s)
Diced British Chicken Breast
Not included in your delivery
20 grams
Butter
2 tbsp
Tomato Ketchup
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Remove the stems from the portobello mushrooms (but leave the mushroom whole).
Heat a drizzle of oil in a large frying pan on high heat.
Fry the mushrooms until golden brown, 4-5 mins, then turn over and cook for a further 4-5 mins. Season with salt and pepper.
Meanwhile, cut the broccoli into thirds, halving any thick stems lengthways.
Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
Reduce the heat to low, then add the ginger puree and butter (see pantry for amount) to the pan. Baste the mushrooms by gently spooning over the ginger butter.
Transfer the mushrooms, stem-side up, to a medium baking tray. Once the oven is hot, bake on the top shelf until tender, 8-10 mins.
Meanwhile, boil a full kettle for the noodles.
Pour the boiled water into a medium saucepan with 1/2 tsp salt and bring to a boil. Add the noodles and cook until tender, 4 mins.
Once cooked, drain in a sieve and run under cold water to stop them sticking together.
While everything cooks, return the (now empty) frying pan to medium-high heat with a drizzle of oil (no need to clean).
Once the oil is hot, add the chicken to the pan and season. Fry until golden on the outside and cooked through, 8-10 mins. Once the chicken is cooked, set aside. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Next, add the Tenderstem® to the pan and stir-fry for 2-3 mins. Season with salt and pepper. Add a splash of water, then cover with a lid (or foil) and cook until tender, 2-3 mins more.
Remove the lid, then add the carrot ribbons and ginger, garlic & lemongrass puree and cook for 30 secs.
Stir the soy sauce, ketjap manis, honey, tomato ketchup and water for the sauce (see pantry for both amounts) to the pan. Bring to a boil, then simmer for 2-3 mins. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Add the cooked chicken and noodles to the pan and simmer until piping hot, tossing to coat in the sauce, 1-2 mins.
When ready, thinly slice the cooked mushrooms.
Share the chicken and veg noodles between your bowls and top with the sliced mushrooms.
Sprinkle over the roasted sesame seeds to finish.
Enjoy!
