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Super Quick Bulgogi Chicken Noodle Stir-Fry

Super Quick Bulgogi Chicken Noodle Stir-Fry

with Fresh Veg, Sambal and Lime

Mimi MorleyUpdated on November 12, 2025

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Ready in less than 15 minutes, this speedy Super Quick Bulgogi Chicken Noodle Stir-Fry is full of flavour. A popular Korean condiment, bulgogi sauce has a sweet and smoky flavour, thanks to its mix of black bean puree, brown sugar and pear puree.

Tags:

Family Friendly

•High Protein

•Calorie Smart

•Medium Spice

Allergens:

Wheat

•Cereals containing gluten

•Egg

•Soya

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total15 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Bell Pepper

1 unit(s)

Lime

240 grams

Diced British Chicken Breast

125 grams

Egg Noodle Nest

(Contains: Wheat, Cereals containing gluten, Egg)

80 grams

Young Pea Pods

100 grams

Bulgogi Sauce

(Contains: Soya)

15 grams

Sambal Paste

20 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

Nutritional information

Energy (kJ)2164 kJ

Energy (kcal)517 kcal

Fat6.3 g

of which saturates1.3 g

Carbohydrate70.4 g

of which sugars22 g

Dietary Fibre6.3 g

Protein41.6 g

Salt3.6 g

Potassium231.7 mg

Calcium6.2 mg

Iron0.3 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Boil a full kettle. Pour it into a saucepan with 0.5 tsp salt on high heat.
Slice the pepper into strips.
Cut the lime into wedges.

2

Heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, fry the chicken, 8-10 mins. Season with salt and pepper. 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 hands and utensils after handling raw meat. Cook so there's no pink in the middle.
Meanwhile, boil the noodles, 4 mins.
Once cooked, drain and run under cold water.

3

Next, add the pepper and young pea pods to the pan. Fry, 3-4 mins.
Stir in the bulgogi, sambal and soy. Fry, 1-2 mins.
Add the cooked noodles to the pan. Toss to coat and warm through, 1-2 mins.
Add a splash of water if it's a bit dry.

4

Share the noodles between your bowls.
Serve with a lime wedge on the side for squeezing over.

Enjoy!

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