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Chicken and Mushroom Noodles
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Chicken and Mushroom Noodles

Chicken and Mushroom Noodles

with Thai spices and scallion garnish

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
Protein Rich
Allergens:
Egg
Wheat
Total Time25 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

150 grams

Egg Noodles

(Contains Egg, Wheat)

2 sachet(s)

Red Thai Style Paste

1 pack(s)

Coconut Milk

250 grams

Mushrooms

2 unit(s)

Scallion

260 grams

Diced Chicken Breast

2 sachet(s)

Thai Style Spice Mix

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)2774 kJ
Energy (kcal)663 kcal
Fat23.4 g
of which saturates15.3 g
Carbohydrate68.3 g
of which sugars8.8 g
Dietary Fiber0 g
Protein46.7 g
Cholesterol0 mg
Salt5.29 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Sieve
Pan with Lid

Instructions

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, off the heat.
  • Add a splash of oil and toss to prevent sticking.

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

Prep the Veg
2
  • Roughly chop the mushrooms.
  • Trim and thinly slice the scallion.
  • Place a pan over high heat with a drizzle of oil.
  • Once hot, fry mushrooms and chicken until browned, 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 the chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

Make the Sauce
3
  • Add the Thai spice and red Thai paste to the pan and cook until fragrant, 1 min. 
  • Add the coconut milk, 75ml water (double for 4p) 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.
  • Toss the drained noodles in the sauce to warm through and coat well.
Garnish and Serve
4
  • Divide the chicken and mushroom noodles between bowls.
  • Top with a sprinkling of the remaining scallion.
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