Ultimate Kung Pao Style Chicken Noodles
with Spring Rolls, Tenderstem® Broccoli and Pepper
Looking for a taste of everyday luxury? These Ultimate Kung Pao Style Chicken Noodles are our best ever version, with premium ingredients for an extra special twist on a classic recipe.
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
4 unit(s)
Vegetable Spring Rolls
(Contains: Cereals containing gluten, Soya, Wheat, Barley May contain traces of: Almonds, Cashew nuts, Nuts, Sesame)
80 grams
Tenderstem® Broccoli
1 unit(s)
Bell Pepper
(May contain traces of: Celery)
2 unit(s)
Garlic Clove**
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Almonds, Cashew nuts, Nuts, Sesame, Macadamia Nuts, Pecan Nuts, Hazelnuts, Pistachio nuts, Brazil nuts)
1 sachet(s)
Indonesian Style Spice Mix
2 unit(s)
British Chicken Breasts
125 grams
Egg Noodle Nest
(Contains: Cereals containing gluten, Wheat, Egg)
15 grams
Sriracha Sauce
10 milliliter(s)
Soy Sauce
(Contains: Cereals containing gluten, Soya, Wheat)
15 milliliter(s)
Rice Vinegar
60 grams
Hoisin Sauce
(Contains: Soya)
30 grams
Tomato Puree
Not included in your delivery
1 tbsp
Plain Flour
2 tsp
Sugar
3 tbsp
Water for the Sauce
Nutritional information
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the spring rolls from the packing and pop onto a baking tray.
Halve the Tenderstem® broccoli. Halve the bell pepper and discard the core and seeds. Slice into thin strips.
Peel and grate the garlic (or use a garlic press). Crush the peanuts in the unopened sachet using a rolling pin.
Put the flour and Indonesian style spice mix in a bowl with a good pinch of salt and some pepper. Mix together.
Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick.
Lay your chicken breast into the bowl of spiced flour, then toss to ensure the chicken gets an even coating of flour.
Repeat for the other breast(s). IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay in the chicken and cook until browned, 3-4 mins each side.
Meanwhile, boil a full kettle. Bake the spring rolls on the middle shelf of your oven until golden and piping hot, 12-14 mins.
Next, make your kung pao sauce. In a jug or small bowl, combine the soy sauce, sriracha, rice vinegar, hoisin sauce, tomato puree, garlic, sugar and water for the sauce (see pantry for both amounts). Set aside.
Once browned, transfer the chicken to a baking tray and roast on the top shelf of your oven until cooked, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, pour the boiled water into a medium saucepan with 0.5 tsp salt and bring to a boil.
Add the noodles and broccoli and cook until tender, 4 mins.
Once cooked, drain in a sieve and run under cold water to stop them sticking together.
Meanwhile, wipe out the (now empty) chicken frying pan and pop back on medium-high heat with a drizzle of oil.
Once hot, add the sliced pepper and stir-fry until tender, 3-4 mins.
Next, add your kung pao sauce and simmer until thickened, 1-2 mins.
Once thickened, stir the cooked noodles and broccoli into the sauce until well coated. Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.
Share your kung pao noodles between your serving bowls.
Thinly slice the chicken widthways, then lay on top of the noodles.
Scatter over the peanuts to finish. Serve with the spring rolls on the side.
Enjoy!
