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Thai Inspired Chicken and Noodle Stir-Fry

Thai Inspired Chicken and Noodle Stir-Fry

Thai Inspired Chicken and Noodle Stir-Fry

with Carrot Ribbons, Sugar Snaps and Sesame Seeds

Sam RichardsUpdated on October 24, 2023

4.3

(4.3K)

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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

•Cereals containing gluten

•Soya

•Sesame

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

80

Sugar Snap Peas

1

Carrot

2

Garlic Clove

210

Diced British Chicken Thigh

2

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

50

Red Thai Style Paste

50

Ketjap Manis

(Contains: Soya)

5

Roasted White Sesame Seeds

(Contains: Sesame May contain traces of: Nuts, Peanut)

Not included in your delivery

½

Sugar for the Sauce

50

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

Get Prepped

1

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).

Cook the Chicken

2

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.

Bring on the Noodles

3

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.

Build the Flavour

4

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.

Combine and Stir

5

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.

Serve

6

a) Share the Thai inspired chicken noodles between your bowls.

b) Sprinkle over the sesame seeds to finish.

Enjoy!

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