Sweet Chilli Chicken and Prawns
with Chinese Leaf, Noodles and Peanuts
We love Sweet Chilli Chicken, Noodles & Peanuts and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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 conflict 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.
½ piece
Ginger
1 unit(s)
Garlic Clove
1 unit(s)
Spring Onion
1 unit(s)
Green Pepper
½ unit(s)
Lime
1 bunch(es)
Coriander
25 grams
Salted Peanuts
(ContainsPeanut)2 sachet
Sweet Chilli Sauce
1 sachet
Soy Sauce
(ContainsCereals containing gluten, Soya)2 pack(s)
Egg Noodle Nest
(ContainsCereals containing gluten, Egg)280 grams
Diced Chicken Breast
150 grams
King Prawns
(ContainsCrustaceans)120 grams
Chopped Chinese Leaf
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Bring a medium sized pan of water to the boil for the noodles. Peel and finely grate the ginger. Peel and grate the garlic (or use a garlic press). Trim the spring onions and thinly slice. Halve the pepper and discard the core and seeds. Slice into thin strips. Zest the lime and cut into wedges. Roughly chop the coriander (stalks and all). Roughly chop the peanuts. Pop the sweet chilli and soy sauce into a bowl along with the water (see ingredients for amount). Mix together and set aside.
When the water is boiling, add the noodles and 1/4 tsp of salt. Stir, then cook for 4 mins. Drain in a sieve and run under cold water to stop them from sticking together. Cover and set aside.
Meanwhile, heat a glug of oil in a large frying pan (or wok) over medium-high heat. Once the oil is hot, add the chicken to the pan and season with salt and pepper. Stir-fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Once cooked, transfer the chicken to a clean bowl (or plate). Keep your pan, you'll use it in a minute.
Return the pan to a medium-high heat and add a splash of oil if needed. Stir-fry the prawns, Chinese leaf and bell pepper until the veg are softened slightly and the prawns are cooked, 3-4 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle. Add the chicken, garlic, ginger and the spring onion to the pan. Mix well and cook for 1 minute. Stir in the lime zest, a good squeeze of juice from half of your lime and season well with black pepper. Cook for 1 minute more.
Add the noodles to the pan along with your sauce and half the coriander. Stir gently to combine and cook until everything is piping hot, 2-3 mins. TIP: Add a splash of water to loosen if necessary.
Divide the noodles between your plates. Finish the dish with the remaining coriander and the peanuts sprinkled on top. Serve the extra lime wedges on the side for squeezing over. Enjoy!