Sesame Gochujang Chicken Noodles
with Mushrooms, Sugar Snaps and Peanuts
Looking for a super quick and tasty midweek dinner option? Try cooking up our Sesame Gochujang Veggie Noodles in just 15 minutes for a delicious and speedy meal.
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
20 milliliter(s)
Sesame Oil
(Contains Sesame)
120 grams
Sliced Mushrooms
220 grams
Rice Noodles
120 grams
Coleslaw Mix
80 grams
Sugar Snap Peas
30 grams
Gochujang Paste
(Contains Soya)
50 grams
Ketjap Manis
(Contains Soya)
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
15 grams
Honey
40 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
240 grams
Diced British Chicken Breast
Nutritional information
Utensils
Instructions
- Boil a full kettle.
- Heat the sesame oil in a frying pan on high heat.
- Fry the diced chicken and mushrooms, 5-6 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat.
- Pour the boiled water into a saucepan on medium-high heat.
- Cook the rice noodles, 1-2 mins.
- Once ready, drain and run under cold water.
- Add the coleslaw and sugar snaps to the mushrooms. Fry, 3-4 mins.
- Stir through the gochujang (add less if you'd prefer things milder), ketjap, soy, honey and a splash of water. TIP: Pop hardened honey into hot water for 1 min.
- Bring to the boil.
- Add the cooked noodles. Toss to combine, 1 min. IMPORTANT: Cook so there's no pink in the middle of the chicken.
- Serve your chicken noodles in bowls.
- Sprinkle over the peanuts to finish.
Enjoy!
