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Saucy Satay Chicken Noodles
Saucy Satay Chicken Noodles

Saucy Satay Chicken Noodles

with Red Pepper and Baby Corn

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Looking for a tasty midweek dinner option? Try cooking up our Chicken Noodles with Peppers and Corn in just 20 minutes for a balanced and tasty dinnertime.

Allergens:
Cereals containing gluten
•Soya
•Egg

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.

Total15 minutes
Active 15 minutes
DifficultyMedium

Ingredients

serving amount

1

Bell Pepper

60

Baby Corn

200

Light Coconut Milk

25

Soy Sauce

(Contains: Cereals containing gluten, Soya)

210

Diced Chicken Thigh

1

Spring Onion

5

Cornflour

2

Egg Noodle Nest

(Contains: Cereals containing gluten, Egg)

1

Lime

1

Peanut Butter

1

Ginger Puree

1

Coriander

16

Sweet Chilli Sauce

Nutritional information

Energy (kcal)572 kcal
Energy (kJ)2393 kJ
Fat18 g
of which saturates8 g
Carbohydrate63 g
of which sugars12 g
Protein41 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl
•Medium Saucepan
•Chopping Board
•Grill Pan

Instructions

Marinate the Chicken
1

a) Pop the soy sauce and cornflour in a mixing bowl. Stir to dissolve. b) Add the diced chicken and mix well to coat in the marinade. c) i IMPORTANT: Remember to wash your hands and equipment a er handling rawmeat!

Cook the Noodles
2

a) Pour the boiling water from the kettle into a large saucepan. Add a pinch of salt. Bring back to the boil. b) Add the noodles and cook for 4 mins. Once cooked, drain in a sieve and return to the pan (off the heat). c) Refill the pan with cold water and set aside. TIP: This will stop them cooking any more.

Prep the Veg
3

a) Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips. b) Halve the baby corn. c) Trim the spring onion then slice thinly.

Stir Fry Time
4

a) Heat a splash of oil in another large saucepan (or wok) on high heat. b) Add the pepper, baby corn, spring onion and easy ginger. Stir-fry for 1 minute. c) Add the chicken. Fry, stirring occasionally, until lightly browned all over 3-4 mins.

Make the Sauce
5

a) Stir in the peanut butter, sweet chilli sauce and coconut milk. b) Bring to the boil then reduce to a simmer. c) Cook until the chicken is cooked through and the sauce has thickened slightly. 4-5 mins. TIP: The chicken is cooked when it is no longer pink in the middle!

Finish and Serve
6

a) Quarter the lime. Roughly chop the coriander (stalks and all!). b) Once the chicken is cooked, drain the noodles again and add to the sauce. Stir together until piping hot. Add a good squeeze of lime juice and some salt and pepper as needed. Serve in bowls with a sprinkle of coriander on top. ENJOY!

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