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Bulgogi-glazed Double Chicken Noodles

Bulgogi-glazed Double Chicken Noodles

with carrot and green beans
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Calories
: 
706 kcal
Protein
: 
83g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Soya
  • Fish
  • Sesame

A recipe conveniently customised just to your liking.

Serving amount

1 unit(s)

Onion

100 grams

Green Beans

1 unit(s)

Carrot

600 grams

Diced Irish Chicken Breast

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten, Wheat)

1 sachet(s)

Garlic, Ginger & Lemongrass Paste

1 unit(s)

Chilli

1 sachet(s)

Thai Style Spice Mix

1 sachet(s)

Bulgogi Sauce

(Contains: Soya, Wheat, Cereals containing gluten, Fish, Sesame)

300 grams

Udon Noodles

(Contains: Wheat)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)2953 kJ
Energy (kcal)706 kcal
Fat9.2 g
of which saturates4.1 g
Carbohydrate73.3 g
of which sugars20.8 g
Dietary Fiber6.9 g
Protein83 g
Salt3.5 g
Potassium272.3 mg
Calcium58.8 mg
Iron0.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Sieve

Cooking Steps

Get Prepped
1
  • Halve, peel and chop the onion into small pieces.
  • Trim the carrot, then slice into 1cm rounds (no need to peel).
  • Trim the green beans, then cut into thirds.
  • Halve, deseed and finely chop the chilli.
Boil the Noodles
2
  • Boil a large pot of salted water for the udon noodles. 
  • Add the noodles and cook until warmed through, 1-2 mins.
  • Once cooked, drain in a colander and pop back in the pot.
  • Drizzle with oil and stir through to stop them sticking together.

TIP: If you’re in a hurry you can boil the water in your kettle.

Fry the Chicken
3
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Once hot, add chicken, carrot, onion and green beans and season with Thai spice, salt and pepper.
  • Fry until golden brown and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle. 
  • Add the lemongrass paste for the last 2 mins.
  • Add the noodles to the pan with the bulgogi sauce and a splash of water and toss to coat.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Finish and Serve
4
  • Divide the noodles between bowls.
  • Scatter the chilli (use less if you'd like things milder) and crispy onions over the top.
Meal right image

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