Chicken Noodles with Mushrooms
with sweet soy and peanuts
Ingredients
2 unit(s)
Garlic
150 grams
Mushrooms
75 grams
Green Beans
1 sachet(s)
Soy Sauce
(Contains Soya, Wheat)
20 grams
Peanuts
(Contains Peanut May be present Nuts, Sesame, Cereals containing gluten)
1 unit(s)
Lime
5 grams
Coriander
2 sachet(s)
Thai Style Spice Mix
2 sachet(s)
Ketjap Manis
(Contains Soya, Wheat)
260 grams
Diced Chicken Breast
150 grams
Egg Noodles
(Contains Egg, Wheat)
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
Nutrition Values
Utensils
Instructions
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. Return to the pot with a splash of oil. Toss to prevent sticking. TIP: If you’re in a hurry you can boil the water in your kettle.
Trim the green beans and cut into thirds.
Roughly chop the mushrooms.
Peel and grate the garlic (or use a garlic press).
Roughly chop the coriander (stalks and all).
Quarter the lime.
Place a large pan over medium-high heat with a drizzle of oil.
Once the oil is hot, add the chicken and mushrooms to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through, 6-8 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Add the beans and fry for another 4-5 mins.
Add the thai spice and garlic and fry for another minute.
IMPORTANT: The chicken is cooked when no longer pink in the middle.
Remove from the heat and pop in the soya sauce and ketjap manis.
Stir the drained noodles through the chicken and veggies.
Add a squeeze of lime juice.
Add a splash of water if required to loosen the sauce.
Season to taste with salt and pepper.
Divide the noodles between bowls and top with the peanuts and chopped coriander. Serve the remaining lime quarters by the side.
