Bulgogi Chicken Stir-Fry
with Noodles and Sugar Snap Peas4.5(1.8K)
Calories
:
558 kcalProtein
:
37.2g proteinTotal
:
15 minutesDifficulty
:
Easy New
Allergens:
- Egg
- Cereals containing gluten
- Soya
- May contain traces of allergens
- Celery
Named after Korea's most well-known BBQ dish, bulgogi sauce has a sweet and smoky flavour, thanks to its mix of soy, garlic, brown sugar and pear & apple purees. Bulgogi is a perfect match for rice and noodle dishes or even as a flavour driver in tacos.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
1 unit(s)
Bell Pepper
(May contain traces of: Celery)
1 unit(s)
Lime
210 grams
Diced British Chicken Thigh
125 grams
Egg Noodle Nest
(Contains: Egg, Cereals containing gluten)
80 grams
Sugar Snap Peas
100 grams
Bulgogi Sauce
(Contains: Soya)
25 milliliter(s)
Soy Sauce
(Contains: Cereals containing gluten, Soya)
Utensils
•Kettle
•Medium Saucepan
•Pan
Instructions
1
- Boil a full kettle. Pour it into a saucepan with 1/4 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. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Meanwhile, boil the noodles, 3-4 mins.
- Once cooked, drain and run under cold water.
3
- Next, add the pepper and sugar snap peas to the pan and fry, 3-4 mins.
- Stir in the bulgogi and soy and 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 dry.
4
- Share the chicken noodles between your bowls.
- Serve with a lime wedge on the side for squeezing over.
Enjoy!
