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.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Soy Sauce(ContainsGluten, Soya)
Diced Chicken Thigh
Egg Noodle Nest(ContainsGluten, Egg)
Sweet Chilli Sauce
Light Coconut Milk
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!