Yellow Thai Style Peanut Chicken Noodles
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Yellow Thai Style Peanut Chicken Noodles

Yellow Thai Style Peanut Chicken Noodles

with Bell Pepper and Tenderstem® Broccoli

Looking for a quick and tasty midweek dinner option? Try cooking up our Yellow Thai Style Peanut King Prawn Noodles in just 20-25 minutes for a delicious and speedy meal.

Tags:
Spicy
Allergens:
Egg
•Cereals containing gluten
•Peanut
•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.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

30 grams

Peanut Butter

(Contains Peanut May contain Nuts)

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

25 grams

Ketjap Manis

(Contains Soya)

150 grams

Tenderstem Broccoli

1 unit(s)

Bell Pepper

(May contain Celery)

1 pack(s)

Diced British Chicken Breast

1 unit(s)

Lime

25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

45 grams

Yellow Thai Style Paste

1 sachet(s)

Thai Style Spice Blend

(Contains Sesame)

Not included in your delivery

100 milliliter(s)

Boiled Water for the Sauce

1.5 tsp

Sugar

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Nutritional information

Energy (kJ)3024 kJ
Energy (kcal)723 kcal
Fat22.4 g
of which saturates4.2 g
Carbohydrate74.3 g
of which sugars18.2 g
Protein53.5 g
Salt4.58 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve
•Kettle
•Medium Saucepan
•Chopping Board
•Knife
•Large Frying Pan
•Rolling Pin
•Small Bowl

Instructions

Boil the Noodles
1

a) Boil a full kettle.

b) Pour the boiled water for the sauce (see pantry for amount) into a measuring jug.

c) Pour the remaining boiled water into a medium saucepan with 0.25 tsp salt and bring back to the boil. Add the noodles to the water and cook until tender, 4 mins. 

d) Once cooked, drain in a sieve and run under cold water to stop them sticking together.

Do the Prep
2

a) Meanwhile, cut the Tenderstem® into thirds. Halve any thick broccoli stems lengthways.

b) Halve the bell pepper and discard the core and seeds. Slice into thin strips.

c) Heat a drizzle of oil in a large frying pan on medium-high heat. 

d) Once hot, add the chicken, broccoli and sliced pepper and stir-fry until the chicken is browned and the veg has softened, 8-10 mins. Adjust the heat if necessary. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

 

Stir the Sauce
3

a) While everything cooks, in a small bowl, combine the peanut butter, soy sauce, ketjap manis, sugar and boiled water for the sauce (see pantry for both amounts).

b) Stir until well combined. TIP: If your peanut butter has hardened, pop it in a bowl of hot water for 1 min. Set aside your peanut butter sauce.

c) Cut the lime into wedges. Crush the peanuts in the unopened sachet using a rolling pin.

Add the Flavour
4

a) When the chicken is cooked, lower the heat to medium.

b) Stir in the yellow Thai style paste and Thai style spice blend to the pan. Cook until fragrant, 1 min.

c) Stir through the peanut butter sauce and simmer until slightly reduced, 2-3 mins.

Combine and Stir
5

a) Add the cooked noodles to the pan and toss to coat in the sauce, 1-2 mins.

b) Squeeze in half the lime juice, then remove from the heat. TIP: Add a splash of water if you feel it needs it. 

c) Taste and add more salt, pepper or lime juice if needed.

Serve Up
6

a) Share the yellow Thai style noodles between your serving bowls.

b) Sprinkle over the peanuts.

c) Serve with any remaining lime wedges to finish.

Enjoy!

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