Veggie Gyoza & Super Quick Bulgogi Chicken Stir-Fry
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Veggie Gyoza & Super Quick Bulgogi Chicken Stir-Fry

Veggie Gyoza & Super Quick Bulgogi Chicken Stir-Fry

with Noodles and Sugar Snap Peas

Ready in less than 15 minutes, this speedy Super Quick Bulgogi Chicken Stir-Fry is full of flavour. A popular Korean condiment, bulgogi sauce has a sweet and smoky flavour, thanks to its mix of black bean puree, brown sugar and pear puree.

Tags:
Family Friendly
•High Protein
Allergens:
Egg
•Cereals containing gluten
•Soya
•Sulphites

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 Time15 minutes
Cooking time15 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Bell Pepper

(May contain Celery)

1 unit(s)

Lime

240 grams

Diced British Chicken Thigh

125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

80 grams

Sugar Snap Peas

100 grams

Bulgogi Sauce

(Contains Soya)

25 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

1 pack(s)

Vegetable Gyoza

(Contains Sulphites, Cereals containing gluten, Soya May contain Crustaceans, Egg, Fish, Milk, Molluscs, Peanut, Sesame, Celery)

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Nutritional information

Energy (kJ)3190 kJ
Energy (kcal)762 kcal
Fat22.2 g
of which saturates4.9 g
Carbohydrate91.8 g
of which sugars24.8 g
Protein48.5 g
Salt5.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1
  • Boil a full kettle. Pour it into a saucepan with 0.5 tsp salt on high heat.
  • Slice the pepper into strips.
  • Cut the lime into wedges. 
2
  • Heat a drizzle of oil in a frying pan on medium-high heat.
  • Once hot, fry the chicken, 8-10 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
  • Meanwhile, boil the noodles, 3-4 mins.
  • Once cooked, drain and run under cold water.
3
  • Next, add the pepper and sugar snap peas to the pan. Fry, 3-4 mins.
  • Stir in the bulgogi and soy. Fry, 1-2 mins.
  • Add the cooked noodles to the pan. Toss to coat and warm through, 1-2 mins.
  • Add a splash of water if it's a bit dry.
4
  • Share the noodles between your bowls. 
  • Serve with a lime wedge on the side for squeezing over.

Enjoy!

5

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