Stovetop Miso Peanut Chicken Udon Noodles
with Green Beans, Bell Pepper and Lime
- Peanut
- Wheat
- Cereals containing gluten
- Soya
- Sesame
- Cashew nuts
- Nuts
- May contain traces of allergens
- Pecan Nuts
- Almonds
- Walnuts
- Peanut
- Pistachio nuts
- Brazil nuts
- Hazelnuts
- Macadamia Nuts
No air fryer? No problem. This recipe is instead designed to be cooked just using your oven and stovetop. Cook the chicken, veg and noodles on the hob, then all you need to do is finish with sesame seeds. You're set for a fabulous dinner!
Ingredients
160 grams
Green Beans
1 unit(s)
Bell Pepper
1 unit(s)
Lime
2 unit(s)
Garlic Clove
30 grams
Peanut Butter
(Contains: Peanut May contain traces of: Cashew nuts, Nuts)
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
15 grams
Miso Paste
(Contains: Soya)
32 grams
Sweet Chilli Sauce
4 unit(s)
British Chicken Thighs
220 grams
Udon Noodles
(Contains: Cereals containing gluten, Wheat)
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Pecan Nuts, Almonds, Walnuts, Peanut, Pistachio nuts, Brazil nuts, Hazelnuts, Macadamia Nuts, Cashew nuts, Nuts)
Not included in your delivery
2 tbsp
Boiling Water
Nutrition Values
Utensils
Cooking Steps
a) Boil a half-full kettle.
b) Trim and halve the green beans.
c) Halve the bell pepper and discard the core and seeds. Slice into thin strips.
d) Cut the lime into wedges. Peel and grate the garlic (or use a garlic press).
a) In a large bowl, combine the peanut butter, soy sauce, miso paste, sweet chilli sauce, a squeeze of lime juice and the boiling water (see pantry for amount).
b) Mix together well until smooth.
a) Cut each chicken thighs into 2cm chunks. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once the oil is hot, add the chicken, beans and pepper to the pan and season with salt and pepper.
c) Fry until the chicken is golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
a) Next, add the garlic, fry for 1 min.
b) Then, add the udon noodles and miso peanut sauce to the pan. Toss to coat, using a fork to gently separate the noodles.
c) Cook until piping hot, 1 min. Add a splash of water if its a little too thick.
a) Share the noodles out between your bowls.
b) Serve any remaining lime wedges on the side for squeezing over.
c) Sprinkle over the sesame seeds to finish.
