Sticky Mango Chicken Breast Noodles
with Stir-Fried Veg
Looking for a quick and tasty midweek dinner option? Try cooking up our Sticky Mango Chicken Breast Noodles in just 20-25 minutes for a delicious and speedy meal.
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
240 grams
Diced British Chicken Breast
1 unit(s)
Onion
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
2 unit(s)
Garlic Clove
1 sachet(s)
Thai Style Spice Blend
(Contains Sesame)
120 grams
Coleslaw Mix
40 grams
Mango Chutney
75 grams
Bulgogi Sauce
(Contains Soya)
25 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
Not included in your delivery
1 tbsp
Oil for Cooking
2 tbsp
Tomato Ketchup
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Halve, peel and chop the onion into small pieces.
b) Heat the oil for cooking (see pantry for amount) in a large frying pan on medium-high heat. Once hot, add the diced chicken and onion to the pan and season with salt and pepper.
c) Stir-fry until the chicken is golden all over and the onion is softened, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat.
a) Bring a large saucepan of water to the boil with 0.5 tsp salt.
b) When boiling, add the noodles to the water and cook until tender, 4 mins.
c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Once the chicken is golden, add the Thai style spice blend (add less if you'd prefer things milder), garlic and coleslaw to the pan. Fry for 1 min.
a) Stir the mango chutney, bulgogi, soy, ketchup and water for the sauce (see pantry for both amounts) into the chicken pan.
b) Bring to a boil, then reduce the heat and simmer until the chicken is cooked through, 3-4 mins.
c) Season with salt and pepper. IMPORTANT: Cook so there's no pink in the middle of the chicken.
a) When the noodles are ready, stir them into the sauce until well combined.
b) Add a splash of water if you feel it needs it.
a) Share the mango chicken noodles between your serving bowls.
Enjoy!
