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Chicken and Mushroom Noodles
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Chicken and Mushroom Noodles

Chicken and Mushroom Noodles

with chilli flakes and scallion garnish

Get up to €85 off your first 4 boxes!

These vibrant chicken and mushroom noodles are creamy with just a bit of a kick. The scallion topping adds both a pop of colour and a kick of flavour to an already delicious dish.

Tags:
Quick
•Spicy
Allergens:
Egg
•Wheat
Total Time25 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

150 g

Egg Noodles

(Contains Egg, Wheat)

2 sachet

Red Thai Style Paste

1 pack

Coconut Milk

250 g

Mushrooms

2 piece

Scallion

260 g

Diced Chicken Breast

2 sachet

Dried Chilli Flakes

Not included in your delivery

to taste

Oil

to taste

Water

to taste

Salt

to taste

Pepper

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Nutrition Values

Energy (kJ)2736 kJ
Energy (kcal)654 kcal
Fat23 g
of which saturates15.3 g
Carbohydrate67.3 g
of which sugars8.3 g
Dietary Fiber0 g
Protein46.7 g
Cholesterol0 mg
Salt4.82 g
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.

Utensils

•Sieve
•Pan with Lid

Instructions

PDF
Cook the Noodles
1
  • Boil a large pot of salted water for the egg noodles.
  • When the water is boiling, add the noodles and cook until softened, 4-6 mins.
  • Drain in a sieve then return to the pot with a splash of oil. 
  • Toss to prevent sticking, cover and set aside.

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

Prep the Veg
2
  • Quarter the mushrooms. Halve any larger quarters. 
  • Trim and thinly slice the scallions.
  • Place a pan over high heat with a drizzle of oil.
  • Once hot, fry the mushrooms and chicken for 7-10 mins. Stir occasionally. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.

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

Make the Sauce
3
  • Add the red Thai paste to the pan and cook until fragrant, 1 min. 
  • Pour in the coconut milk, 75ml water (double for 4p), chilli flakes (use less if you don't like spice) and half the scallion.
  • Cover and simmer for 5-7 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
  • Add a splash of water to loosen the sauce if required. Season to taste with salt and pepper.
  • Pop in the drained noodles and toss to coat the sauce.
Garnish and Serve
4
  • Divide the chicken and mushroom noodles between bowls.
  • Top with remaining scallion.