Thai Inspired Chicken and Noodle Stir-Fry
with Carrot Ribbons, Sugar Snaps and Sesame Seeds
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.
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.
Ingredients
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
Utensils
Cooking Instructions and Tips
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.
a) Share the Thai inspired chicken noodles between your bowls.
b) Sprinkle over the sesame seeds to finish.
Enjoy!
