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Sweet and Sticky Chicken Udon Noodles
Sweet and Sticky Chicken Udon Noodles

Sweet and Sticky Chicken Udon Noodles

with Bell Pepper and Sugar Snap Peas

Mimi Morley
Mimi MorleyPublished on June 11, 2024

This delicious Sweet and Sticky Chicken Udon Noodles has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:
Family Friendly
High Protein
New
Allergens:
Peanut
Soya
Cereals containing gluten

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.

Total30 minutes
Active 35 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

80 grams

Sugar Snap Peas

2 unit(s)

Garlic Clove**

190 grams

Diced British Chicken Thigh

10 grams

Cornflour

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts)

50 grams

Ketjap Manis

(Contains: Soya)

15 milliliter(s)

Rice Vinegar

15 milliliter(s)

Soy Sauce

(Contains: Soya, Cereals containing gluten)

220 grams

Udon Noodles

(Contains: Cereals containing gluten)

Not included in your delivery

2 tbsp

Tomato Ketchup

1 tsp

Sugar for the Sauce

75 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2333 kJ
Energy (kcal)558 kcal
Fat17.6 g
of which saturates4.3 g
Carbohydrate66 g
of which sugars25.9 g
Dietary Fibre5.9 g
Protein37 g
Salt4.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Medium Bowl
Large Frying Pan
Large Bowl
Rolling Pin

Cooking Instructions and Tips

Get Prepped
1

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

Halve the sugar snap peas lengthways. Peel and grate the garlic (or use a garlic press).

 Stir-Fry the Veg
2

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, 2-3 mins.

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

Add the garlic, cook for 30 secs, then transfer the cooked veg to a medium bowl. Set aside.

Fry the Chicken
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.

Sauce Things Up
4

Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.

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

Lower the heat to medium, then add the ketjap manis, rice vinegar, soy sauce, ketchup, sugar and water for the sauce (see pantry for both amounts). 

Stir to combine and simmer until the sauce has reduced slightly, 2-3 mins. 

Add the Noodles
5

Add the udon noodles to the pan with the chicken and veg.

Toss to coat, using a fork to gently separate them. Simmer until piping hot, 1-2 mins.

Remove from the heat and season to taste. Add a splash of water if needed.

Serve Up
6

Share the sweet and sticky noodles between your bowls.

Sprinkle over the peanuts to finish.

Enjoy!

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