Thai Inspired Chicken Breast and Noodle Stir-Fry
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Thai Inspired Chicken Breast and Noodle Stir-Fry

Thai Inspired Chicken Breast and Noodle Stir-Fry

with Carrot Ribbons, Sugar Snaps and Sesame Seeds

This Thai Inspired Chicken and Noodle Stir-Fry is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:
Under 650 calories
Quick
Family Friendly
Allergens:
Egg
Cereals containing gluten
Soya
Sesame

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.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

80 grams

Sugar Snap Peas

1 unit(s)

Carrot

2 unit(s)

Garlic Clove

260 grams

Diced Chicken Breast

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 Nuts, Peanut)

Not included in your delivery

½ tsp

Sugar for the Sauce

50 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)2375 kJ
Energy (kcal)568 kcal
Fat9.4 g
of which saturates1.7 g
Carbohydrate74.7 g
of which sugars23.1 g
Protein43.5 g
Salt3.92 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Peeler
Pan
Sieve
Large Saucepan

Instructions

Get Prepped
1

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).

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 1/4 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!

7

Step 2 MOD: If you've chosen chicken breast instead of thigh, cook in the same way.