Chicken Peanut Noodles
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Chicken Peanut Noodles

with sesame seeds

Tags:
Family Friendly
•Calorie Smart
Allergens:
Sesame
•Egg
•Wheat

The quantities provided above are averages only.

Total Time25 minutes
Cooking Time30 minutes
DifficultyEasy

Ingredients

Serving amount

2 unit(s)

Garlic

1 sachet(s)

Sesame Seeds

(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)

2 sachet(s)

Dried Chilli Flakes

5 grams

Coriander

260 grams

Diced Irish Chicken Breast

150 grams

Egg Noodles

(Contains Egg, Wheat)

1 unit(s)

Cabbage

1 unit(s)

Lime

2 sachet(s)

Red Thai Style Paste

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Sugar

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Nutrition Values

Energy (kJ)2368 kJ
Energy (kcal)566 kcal
Fat9.2 g
of which saturates1.1 g
Carbohydrate75.4 g
of which sugars10 g
Dietary Fiber4 g
Protein47.7 g
Cholesterol0 mg
Salt4.7 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
•Pot with Lid

Cooking Steps

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. 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.

Peel and grate the garlic (or use a garlic press).

2

Meanwhile, halve the cabbage, cut out and discard the tough core, then finely slice.

Trim the carrot, then coarsely grate (no need to peel).

Roughly chop the coriander (stalks and all).

Place a pan over medium heat (no oil).

Once hot, dry-fry the sesame seeds, stirring regularly, until lightly toasted, 2-3 mins. Remove from the pan and set aside. TIP: Watch them closely—they can burn easily.

3

Return the pan to a high heat with 2 tbsp oil (double for 4p). 

Pop the garlic and chilli flakes in a bowl. Once the oil is very hot, pour into the bowl and stir well, until combined. 

Add 1 tsp sugar (double for 4p), apple cider vinegar, soy sauce and peanut butter and mix well. Set the bowl aside.

Check if this needs sugar

4

Return the pan to a medium-high heat with a drizzle of oil. 

Once the oil is hot, add the chicken to the pan.Season with salt and pepper. Fry until golden brown on the outside for 6-8 mins.

IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging

5

Add the carrot and cabbage and fry for another 3-5 mins. You would want the cabbage to remain a little crunchy. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Then remove the pan from the heat and toss the veggies and chicken through the peanut sauce.

Season to taste with salt and pepper. 

 

6

Make a well of egg noodles in plates and top with the peanut chicken. 

Sprinkle over the chopped coriander. Scatter over the toasted sesame seeds.