Thai Inspired Chicken Noodles

Name: Thai Inspired Chicken Noodles with Carrot Ribbons, Young Pea Pods and Sesame Seeds
Total time: 20 min
Yield: 2
Cuisine: Thai
Ingredients: 80 grams Young Pea Pods; 1 unit(s) Carrot; 2 unit(s) Garlic Clove**; 240 grams Diced British Chicken Breast; 125 grams Egg Noodle Nest; 50 grams Red Thai Style Paste; 50 grams Ketjap Manis; 5 grams Roasted White Sesame Seeds; ½ tsp Sugar for the Sauce; 50 milliliter(s) Water for the Sauce

with Carrot Ribbons, Young Pea Pods and Sesame Seeds

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Red chillies give Thai Red its signature colour, as well as its flavour and heat! Here, our Thai Inspired Chicken Noodles uses the curry paste to dress noodles in a quick but delicious stir-fry.

Tags:

Family Friendly

•High Protein

•Calorie Smart

Allergens:

Wheat

•Cereals containing gluten

•Egg

•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

Young Pea Pods

1 unit(s)

Carrot

2 unit(s)

Garlic Clove**

240 grams

Diced British Chicken Breast

125 grams

Egg Noodle Nest

(Contains: Wheat, Cereals containing gluten, Egg)

50 grams

Red Thai Style Paste

50 grams

Ketjap Manis

(Contains: Soya)

5 grams

Roasted White Sesame Seeds

(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)

Not included in your delivery

½ tsp

Sugar for the Sauce

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2332 kJ

Energy (kcal)557 kcal

Fat9.1 g

of which saturates1.6 g

Carbohydrate74.9 g

of which sugars23.2 g

Dietary Fibre6.2 g

Protein40.9 g

Salt3.7 g

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

Utensils

•Chopping Board

•Peeler

•Small Bowl

•Knife

•Pan

•Medium Saucepan

•Colander

Instructions

a) Halve the young pea pods.

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 pea pods, 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.

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

c) 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!