Saucy Satay Chicken Noodles

Name: Saucy Satay Chicken Noodles with Red Pepper and Baby Corn
Total time: 15 min
Yield: 2
Cuisine: Asian
Ingredients: 1 Bell Pepper; 60 Baby Corn; 200 Light Coconut Milk; 25 Soy Sauce; 210 Diced Chicken Thigh; 1 Spring Onion; 5 Cornflour; 2 Egg Noodle Nest; 1 Lime; 1 Peanut Butter; 1 Ginger Puree; 1 Coriander; 16 Sweet Chilli Sauce

with Red Pepper and Baby Corn

Recipe Development TeamPublished on September 07, 2018

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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

Bell Pepper

Baby Corn

200

Light Coconut Milk

Soy Sauce

(Contains: Cereals containing gluten, Soya)

210

Diced Chicken Thigh

Spring Onion

Cornflour

Egg Noodle Nest

(Contains: Cereals containing gluten, Egg)

Lime

Peanut Butter

Ginger Puree

Coriander

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

Cooking Instructions and Tips

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!

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.

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.

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.

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!

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!