Sticky Chicken Noodle Stir-Fry
with Peppers, Coriander and Peanuts
- Wheat
- Cereals containing gluten
- Soya
- Peanut
- Egg
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
- May contain traces of allergens
Mango chutney, ketchup and soy sauce are the unexpected heroes of tonight’s stir-fry sauce. When it comes to creating amazing flavours, Chef André rarely gets it wrong. As a father of two, he’s no stranger to fussy eaters and is constantly on the lookout for ways he can get his kids to try new foods. Packed with hidden veggies and on the table in 35 minutes, this is a recipe the whole family will love. Enjoy!
Ingredients
40 grams
Mango Chutney
15 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
260 grams
Diced British Chicken Thigh
1 unit(s)
Garlic Clove
½ unit(s)
Red Chilli
25 grams
Salted Peanuts
(Contains: Peanut, Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts, May contain traces of allergens)
75 grams
Bulgogi Sauce
(Contains: Soya)
125 grams
Egg Noodle Nest
(Contains: Wheat, Cereals containing gluten, Egg)
1 unit(s)
Bell Pepper
1 unit(s)
Carrot
1 bunch(es)
Coriander
Not included in your delivery
1 tbsp
Water for the Sauce
2 tbsp
Tomato Ketchup
Nutritional information
Instructions
Bring a large saucepan of water to the boil with 0.5 tsp salt. Halve the pepper and discard the core and seeds. Slice into thin strips. Trim the carrot (no need to peel) then coarsely grate. Peel and grate the garlic (or use a garlic press). Halve the chilli lengthways, deseed, then thinly slice. Roughly chop the coriander (stalks and all).
Mix the mango chutney with the bulgogi, soy sauce, ketchup and the water for the sauce (see ingredients for both amounts) in a small bowl. Keep to one side. Finely chop the peanuts.
When the water is boiling, add the noodles and bring back to the boil. Cook until tender, 4 mins. Once cooked, drain in a sieve. TIP: Run the noodles under cold water to stop them sticking together.
Meanwhile, heat a drizzle of oil in a frying pan or wok over medium-high heat. When the oil is hot, add the chicken and stir-fry until golden brown on the outside and cooked through, 8-10 mins. TIP: Cook the chicken in batches to prevent it from stewing. Transfer the chicken to a bowl once cooked, then return the pan to the heat. IMPORTANT: Wash your hands after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Add another drizzle of oil to your (now empty) pan if necessary. When hot, add the peppers. Stir-fry until softened, 4-5 mins. Add the carrot, garlic and sauce, then bring to the boil. Once boiling, stir through the chicken and noodles. Toss to coat in the sauce and cook until everything is piping hot, 2-3 mins. Stir frequently. TIP: Add a splash of water if you feel it needs it.
Divide the stir-fry between your plates. Finish with a sprinkling of peanuts, coriander and chilli (careful, it's hot - add less if you don't like heat). Enjoy!
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