Thai Inspired Chicken and Noodle Stir-Fry

Name: Thai Inspired Chicken and Noodle Stir-Fry with Carrot Ribbons, Sugar Snaps and Sesame Seeds
Total time: 20 min
Yield: 2
Cuisine: Thai
Ingredients: 80 Sugar Snap Peas; 1 Carrot; 2 Garlic Clove**; 210 Diced British Chicken Thigh; 2 Egg Noodle Nest; 50 Red Thai Style Paste; 50 Ketjap Manis; 5 Roasted White Sesame Seeds; ½ Sugar for the Sauce; 50 Water for the Sauce

with Carrot Ribbons, Sugar Snaps and Sesame Seeds

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Looking for a quick and tasty midweek dinner option? Try cooking up our Thai Inspired Chicken and Noodle Stir-Fry in just 20 minutes for a delicious and speedy meal.

Tags:

Rapid

Allergens:

Egg

•Gluten

•Soja

•Sesamzaad

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.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Sugar Snap Peas

Carrot

Garlic Clove**

210

Diced British Chicken Thigh

Egg Noodle Nest

(Contains: Egg, Gluten)

Red Thai Style Paste

Ketjap Manis

(Contains: Soja)

Roasted White Sesame Seeds

(Contains: Sesamzaad May contain traces of: Schalenfrüchte, Erdnüsse)

Not included in your delivery

Sugar for the Sauce

Water for the Sauce

Nutritional information

Energy (kcal)588 kcal

Energy (kJ)2462 kJ

Fat17.1 g

of which saturates3.8 g

Carbohydrate74.9 g

of which sugars22.8 g

Protein35.9 g

Salt3.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Peeler

•Pan

•Large Saucepan

•Sieve

Instructions

a) Slice the sugar snap peas in half lengthways.

b) Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

c) Peel and grate the garlic (or use a garlic press).

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the diced chicken and season with salt and pepper.

c) 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.

a) While the chicken browns, bring a large saucepan of water to the boil with 0.25 tsp salt.

b) When boiling, add the noodles to the water and cook until tender, 4 mins.

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

a) Once the chicken has browned, add the sugar snaps, red Thai style paste and garlic to the pan.

b) Stir-fry until fragrant, 1 min.

a) Add the cooked noodles, carrot ribbons, ketjap manis, sugar and water for the sauce (see pantry for both amounts) to the pan. Stir together until well combined and piping hot, then remove from the heat.

b) Taste and season with salt and pepper if needed.