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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

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This delicious Thai Inspired Chicken and Noodle Stir-Fry has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:

Family Friendly

Allergens:

Egg

•Cereals containing gluten

•Soya

•Sesame

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

DifficultyEasy

Ingredients

serving amount

80 grams

Sugar Snap Peas

1 unit(s)

Carrot

2 unit(s)

Garlic Clove**

210 grams

Diced British Chicken Thigh

125 grams

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

50 grams

Red Thai Style Paste

50 grams

Ketjap Manis

(Contains: Soya)

5 grams

Roasted White Sesame Seeds

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

Not included in your delivery

½ tsp

Sugar for the Sauce

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2462 kJ

Energy (kcal)588 kcal

Fat17.2 g

of which saturates4 g

Carbohydrate74.9 g

of which sugars23.1 g

Dietary Fibre5.6 g

Protein35.9 g

Salt3.9 g

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

Utensils

•Garlic Press

•Peeler

•Small Bowl

•Pan

•Sieve

•Medium Saucepan

•Colander

Instructions

Get Prepped

1

a) Halve the sugar snap peas.

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 1/2 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 curry 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.

b) Stir together until well combined and piping hot, then remove from the heat.

c) 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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