One Pan Bulgogi Prawn and Chicken Udon
with Green Beans, Lime and Sambal
Ready in less than 25 minutes, this One Pan Bulgogi Prawn and Chicken Udon has it all. A popular Korean condiment, bulgogi sauce has a sweet and smoky flavour, thanks to its mix of black bean puree, brown sugar and pear puree.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
240 grams
Diced British Chicken Breast
160 grams
Green Beans
1 unit(s)
Carrot
2 unit(s)
Garlic Clove
1 unit(s)
Lime
100 grams
Bulgogi Sauce
(Contains: Soya)
20 milliliter(s)
Soy Sauce
(Contains: Soya, Wheat, Cereals containing gluten)
15 grams
Sambal Paste
220 grams
Udon Noodles
(Contains: Wheat, Cereals containing gluten)
150 grams
King Prawns
(Contains: Crustaceans)
Not included in your delivery
½ tsp
Sugar for the Sauce
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the diced chicken. Season with salt and pepper.
c) Fry until golden brown on the outside and cooked through, 8-10 mins. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. 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, trim the green beans, then cut into thirds.
b) Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about ½ cm thick.
c) Peel and grate the garlic (or use a garlic press).
d) Cut the lime into wedges.
a) Drain the prawns. Once the chicken has cooked for 4-5 mins, add the prawns, green beans and carrot to the pan.
b) Stir-fry for the remaining time until tender, 4-5 mins. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.
c) Stir in the garlic. Fry for 1 min.
a) Stir the bulgogi, soy, sambal, (add less if you'd prefer things milder) sugar and water for the sauce (see pantry for both amounts) into the pan until combined.
b) Bring to the boil, then lower the heat and simmer until the sauce has thickened slightly, 2-3 mins.
a) Add the udon noodles to the pan and cook, using a fork to gently separate them, until warmed through, 2-3 mins.
b) Add a good squeeze of lime juice.
c) Add a splash of water if you feel it needs it.
a) Share the chicken and prawn noodle stir-fry between your bowls.
b) Serve with any remaining lime wedges for squeezing over.
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