Thai Inspired Chicken and Noodle Stir-Fry
with Carrot Ribbons, Sugar Snaps and Sesame Seeds
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.
Sugar Snap Peas
Diced Chicken Thigh
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
Red Thai Style Paste
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Not included in your delivery
Sugar for the Sauce
Water for the Sauce
a) Halve the sugar snaps.
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.