Veggie Gyoza & Super Quick Bulgogi Chicken Stir-Fry
with Noodles and Sugar Snap Peas
Ready in less than 15 minutes, this speedy Super Quick Bulgogi Chicken 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
Allergens:
Wheat
•Cereals containing gluten
•Egg
•Soya
•Sulphites
The quantities provided above are averages only.
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.
Total15 minutes
Active 15 minutes
DifficultyEasy
Ingredients
serving amount
1 unit(s)
Bell Pepper**
(May contain traces of: Celery)
1 unit(s)
Lime**
260 grams
Diced British Chicken Thigh**
125 grams
Egg Noodle Nest
(Contains: Wheat, Cereals containing gluten, Egg)
80 grams
Sugar Snap Peas**
100 grams
Bulgogi Sauce
(Contains: Soya)
25 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
10 unit(s)
Vegetable Gyozas**
(Contains: Wheat, Cereals containing gluten, Soya, Sulphites May contain traces of: Celery, Fish, Milk, Molluscs, Peanut, Sesame, Crustaceans, Egg)
Nutritional information
Energy (kJ)2945 kJ
Energy (kcal)704 kcal
Fat14.6 g
of which saturates3.5 g
Carbohydrate91.3 g
of which sugars23.9 g
Dietary Fibre9 g
Protein48.1 g
Salt5 g
Potassium91.5 mg
Calcium6.2 mg
Iron0.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.
Cooking Instructions and Tips
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. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Heat a drizzle of oil in another frying pan on medium-high heat.
- Once hot, fry the gyozas, 2-3 mins. Once golden, remove from the heat, then add 1 tbsp water to the pan.
- Pop back on medium-low heat and immediately cover with a lid or some foil. Cook until piping hot, 3-4 mins. Remove from the heat.
- 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. Fry, 3-4 mins.
- Stir in the bulgogi 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!
5
Step 2 MOD: If you’re adding gyozas, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, fry the gyozas, 2-3 mins. Don't move the gyoza around to avoid tearing. Once golden, remove from the heat, then add 1 tbsp water. Pop back on medium-low heat and cover with a lid. Cook until piping hot, 3-4 mins.
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