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Yellow Thai Style Chicken Noodles
Yellow Thai Style Chicken Noodles

Yellow Thai Style Chicken Noodles

with Tenderstem® Broccoli and Peanuts

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Turmeric in combination with red chillies help make Thai Yellow different from the other colours of spice pastes in Thai cuisine, resulting in a milder flavour. Here, our Thai Yellow Style Chicken Noodles hero veg and meat.

Tags:
Veggie
•High Protein
Allergens:
Peanut
•Egg
•Cereals containing gluten
•Soya

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.

Total25 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Tenderstem® Broccoli

2 unit(s)

Garlic Clove**

1 unit(s)

Lime

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts)

125 grams

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

120 grams

Sliced Mushrooms

1 sachet(s)

Thai Style Spice Blend

45 grams

Yellow Thai Style Paste

25 grams

Ketjap Manis

(Contains: Soya)

25 milliliter(s)

Soy Sauce

(Contains: Cereals containing gluten, Soya)

120 grams

Coleslaw Mix

240 grams

Diced British Chicken Breast

Not included in your delivery

1 tbsp

Honey

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2678 kJ
Energy (kcal)640 kcal
Fat14.2 g
of which saturates2.8 g
Carbohydrate73 g
of which sugars21 g
Protein50.4 g
Salt5.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Zester
•Rolling Pin
•Grater
•Kettle
•Sieve
•Medium Saucepan
•Large Frying Pan

Instructions

Start the Prep
1

a) Boil a full kettle.

b) Cut the Tenderstem® broccoli into thirds. Peel and grate the garlic (or use a garlic press). Quarter the lime into wedges.

c) Crush the peanuts in the unopened sachet using a rolling pin.

Cook the Noodles
2

a) Pour the boiled water from the kettle into a medium saucepan with 1/2 tsp salt and bring to a boil.

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.

Stir Fry Time
3

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

b) When hot, add the diced chicken, mushrooms and broccoli to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

Add the Flavour
4

a) Add the garlic, Thai style spice blend (add less if you'd prefer things milder) and yellow Thai style paste to the frying pan. Stir fry for 1 min. 

b) Stir in the ketjap manis, soy sauce, honey and the water for the sauce (see pantry for both amounts). Stir in the coleslaw mix. 

c) Bring the the boil, then simmer until the veg are tender, 3-4 mins.

Finishing Touches
5

a) Add the noodles to the frying pan and stir to combine with the sauce. 

b) Warm through until piping hot, 1-2 mins. 

c) Remove the frying pan from the heat. Squeeze in half of the lime juice.

Serve
6

a) Share the noodle stir fry between bowls. 

b) Finish with a sprinkle of peanuts on top. Serve with any remaining lime wedges alongside for squeezing over.

Enjoy!

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