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Asian Peanut Chicken Noodles
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Asian Peanut Chicken Noodles

Asian Peanut Chicken Noodles

with bell pepper and scallion

As far as noodle dishes go, pad thai is a certified classic. This perennially popular dish has been a favourite menu item in Thai takeaways for years—but now it's delivered directly to your door in a different way!

Tags:
Quick
Family Friendly
Protein Rich
Allergens:
Peanut
Soya
Wheat
Sulphites
Egg
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 sachet(s)

Peanut Butter

(Contains Peanut)

2 unit(s)

Scallion

1 sachet(s)

Soy Sauce

(Contains Soya, Wheat)

2 unit(s)

Garlic

1 unit(s)

Pak Choi

260 grams

Diced Chicken Breast

1 unit(s)

Bell Pepper

1 sachet(s)

Apple Cider Vinegar

(Contains Sulphites)

1 sachet(s)

Sweet Asian Sauce

(Contains Soya, Wheat)

150 grams

Egg Noodles

(Contains Egg, Wheat)

1 sachet(s)

Miso Paste

(Contains Soya, Wheat)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Oil

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Nutrition Values

Energy (kJ)3026 kJ
Energy (kcal)723 kcal
Fat16.1 g
of which saturates2.2 g
Carbohydrate90.4 g
of which sugars28.8 g
Dietary Fiber1.3 g
Protein53.9 g
Cholesterol0 mg
Salt9.71 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
Grater

Instructions

Get Prepped
1

Boil a large pot of salted water for the egg noodles.
Trim and thinly slice the scallion.
Peel and grate the garlic (or use a garlic press).
Halve the pepper and discard the core and seeds. Slice into thin strips. 
Trim the pak choi then thinly slice widthways.

Boil the Noodles
2

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.

Fry the Chicken
3

Place a pot over medium-high heat with a drizzle of oil.
Once hot, fry the chicken, chopped pepper and garlic until golden brown and cooked through, 8-10mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.


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
4


Meanwhile, in a bowl, stir together the asian stir fry sauce, miso paste, apple cider vinegar, soy sauce, peanut butter and 25ml water (double for 4p).

Finishing Touches
5

Add the sauce and pak choi to the pot. Warm through for 2-3 mins, until the pak choi is wilted.
Pop in the drained egg noodles and mix well with the sauce.
Add a splash of water and season to taste with salt and pepper, only if required.

Garnish and Serve
6

Serve the chicken noodles in bowls and garnish with the scallion. 

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