Sticky Thai Style Chicken Breast Noodles
with Mangetout, Mushrooms and Coriander
Fragrant with a spicy kick, this Thai style spice blend gives any dish a tasty boost. Made with herbs and spices common in Thai cuisine, this spice blend contains ingredients such as birds eye chilli, lime zest, lemongrass and coriander seeds, making its aromatic taste perfect for flavouring meat and fish, as well as a flavour driver in Thai style curries.
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
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
1 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Lime
2 unit(s)
Garlic Clove
1 bunch(es)
Coriander
180 grams
Sliced Mushrooms
1 sachet(s)
Thai Style Spice Blend
25 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
50 grams
Ketjap Manis
(Contains Soya)
80 grams
Mangetout
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
240 grams
Diced British Chicken Breast
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Bring a large saucepan of water to the boil with 0.25 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, halve the bell pepper and discard the core and seeds. Slice into thin strips.
b) Quarter the lime. Peel and grate the garlic (or use a garlic press).
c) Roughly chop the coriander (stalks and all).
a) Heat a drizzle of oil in a large frying pan on high heat.
b) Once hot, add the diced chicken and cook until browned all over, 5-6 mins.
b) Once browned, add the sliced pepper and sliced mushrooms. Fry until slightly charred and soft, 5-6 mins. Season with salt and pepper.
c) Add the garlic and Thai style spice blend to the pan. Cook until fragrant, 1 min. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It’s cooked when no longer pink in the middle.
a) Add the soy sauce, ketjap manis and water for the sauce (see pantry for amount) to the veg.
b) Stir together, then add the mangetout and cook until the sauce has thickened slightly, 2-3 mins.
a) Stir the cooked noodles through the fragrant sauce and toss until well combined.
b) Taste and season with salt and pepper.
a) Share the sticky Thai style noodles between your bowls.
b) Sprinkle over the peanuts and coriander.
c) Squeeze over some lime juice to finish.
Enjoy!
Step 3 MOD: If you’ve chosen to add diced chicken to your meal, add it to the pan before the veg. Cook until browned all over, 5-6 mins, then add the veg to the pan and continue as instructed. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It’s cooked when no longer pink in the middle.
