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Cambodian-style Shaking Chicken Noodle Salad

Cambodian-style Shaking Chicken Noodle Salad

with cucumber, coriander and lime-black pepper dressing
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
624 kcal
Protein
: 
52.1g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Soya
Serving amount

5 grams

Cornflour

1 unit(s)

Cucumber

440 grams

Udon Noodles

(Contains: Cereals containing gluten, Wheat)

5 grams

Coriander

300 grams

Diced Irish Chicken Breast

2 unit(s)

Garlic

1 unit(s)

Carrot

1 sachet(s)

Miso Paste

(Contains: Soya)

1 unit(s)

Lime

20 grams

Black Garlic Paste

1 unit(s)

Onion

1 sachet(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)2609 kJ
Energy (kcal)624 kcal
Fat11.6 g
of which saturates2.6 g
Carbohydrate80.6 g
of which sugars11.6 g
Dietary Fiber10.6 g
Protein52.1 g
Salt4.5 g
Potassium364 mg
Calcium36.3 mg
Iron1.2 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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Grater
•Peeler
•Colander

Cooking steps

Boil the Noodles
1
  • 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.

Prep the Veg
2
  • Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
  • Peel and grate the garlic (or use a garlic press).
  • Halve, peel and thinly slice the onion.
  • Roughly chop the coriander (stalks and all).
  • Trim the cucumber, then quarter lengthways. Chop widthways into small pieces. Quarter the lime.
Make the Dressing
3
  • Juice half the lime wedges.
  • In a small bowl, mix the lime juice, miso paste and plenty of freshly ground black pepper to make the lime pepper dressing.
  • In another small bowl, combine the black garlic paste, soy sauce, 100ml water (per 2P), and 5g cornstarch (per 2P). 
Fry the Chicken
4
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Add the chicken, onion and garlic and fry for 8-10 mins, until browned. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
Sauce it Up
5
  • Pour in the soy sauce mixture and toss until the chicken is glossy and coated, 2-3 mins.
  • Remove from the heat.
Dish Up
6
  • Divide the noodles, cucumber and carrot between deep plates. 
  • Spoon over the chicken, onion and remaining sauce from the pan.
  • Serve with the lime dressing on the side, so everyone can add to taste.
  • Serve with the lime wedges on the side. Garnish with the coriander.
Meal right image

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