Sweet and Sticky Chicken Thigh Noodles
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Sweet and Sticky Chicken  Thigh Noodles

Sweet and Sticky Chicken Thigh Noodles

with Bell Pepper and Sugar Snap Peas

Sweeter and thicker than soy sauce, ketjap manis is typically used in Indonesian cuisine. This condiment is a staple in our Asian style recipes and you can find it in anything from larb style salads to fried rice and noodle dishes.

Tags:
Family Friendly
Under 650 calories
Allergens:
Egg
Cereals containing gluten
Soya

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.

Preparation Time30 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Bell Pepper

(May contain Celery)

1 unit(s)

Spring Onion

2 unit(s)

Garlic Clove

190 grams

Diced Chicken Thigh

10 grams

Cornflour

125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

50 grams

Ketjap Manis

(Contains Soya)

30 milliliter(s)

Rice Vinegar

80 grams

Green Beans

Not included in your delivery

2 tbsp

Tomato Ketchup

1 tsp

Sugar for the Sauce

75 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)2368 kJ
Energy (kcal)566 kcal
Fat11.6 g
of which saturates3.5 g
Carbohydrate81.5 g
of which sugars26.4 g
Protein35.2 g
Salt3.62 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Bring a large saucepan of water to the boil with 0.25 tsp salt for the noodles.

Halve the bell pepper and discard the core and seeds. Slice into thin strips, then chop into thirds.

Halve the sugar snap peas lengthways. Trim and thinly slice the spring onion. Peel and grate the garlic (or use a garlic press).

 

2

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. 

Once hot, add the sliced pepper and season with salt and pepper. Fry until starting to soften, 3-4 mins.

Add the sugar snaps, stirring occasionally until softened, 2-3 mins more. 

Add the garlic, cook for 1 min, then transfer the cooked veg to a medium bowl. Set aside.

 

 

3

In a large bowl add the diced chicken, cornflour and a pinch of salt and pepper. Toss to coat.

Pop your (now empty) frying pan back on medium-high heat with a drizzle of oil if needed.

Once hot, add the chicken. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

4

While the chicken cooks, add the noodles to the pan of boiling water. Cook until tender, 4 mins. 

Once cooked, drain in a sieve and run under cold water to stop them sticking together. 

 

5

Once the chicken is cooked, add the cooked veg back into the pan.

Lower the heat to medium, then add the ketjap manis, rice vinegar, ketchup, sugar and water for the sauce (see pantry for all three amounts). Stir to combine and simmer until the sauce has reduced slightly, 2-3 mins. Remove from the heat and season to taste.

6

Add the cooked noodles to the chicken stir-fry and toss to coat well in the sauce. Add a splash of water if it needs loosening.

Share between your bowls and sprinkle over the spring onion to finish.

Enjoy!