Garlic and Mushroom Chicken Noodles
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Garlic and Mushroom Chicken Noodles

Garlic and Mushroom Chicken Noodles

with crunchy peanuts

These noodles are filling, fresh and flavourful, featuring crunchy peanuts for texture and coriander for a hint of brightness. Chicken, mushrooms and tender green beans make up the base of this simple and delicious meal.

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

Ingredients

Serving amount

2 unit(s)

Garlic

150 grams

Mushrooms

75 grams

Green Beans

20 grams

Peanuts

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

5 grams

Coriander

2 sachet(s)

Ketjap Manis

(Contains Soya, Wheat)

260 grams

Diced Chicken Breast

150 grams

Egg Noodles

(Contains Egg, Wheat)

1 sachet(s)

Miso Paste

(Contains Soya, Wheat)

1 sachet(s)

Curry Powder

(Contains Mustard)

1 unit(s)

Lemon

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Water

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Nutrition Values

Energy (kJ)2749 kJ
Energy (kcal)657 kcal
Fat13.8 g
of which saturates2.2 g
Carbohydrate83.9 g
of which sugars20.2 g
Dietary Fiber1.3 g
Protein52.5 g
Cholesterol0 mg
Salt7.37 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

Boil the Noodles
1
  • Boil a large pot of salted water for the egg noodles.
  • When the water is boiling, add the noodles and bring back to the boil.
  • Cook until softened, 4-6 mins. 
  • Drain in a sieve and return to the pot, off the heat.
  • Drizzle with 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
  • Trim the green beans and chop 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 lemon.
Time to Fry
3
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Once hot, add the chicken and mushrooms. Season with salt and pepper
  • Fry until chicken is golden on the outside and cooked through, 6-8 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
  • Add the green beans and fry for 4-5 mins.

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

Add Some Spice
4
  • Add the curry powder and garlic and fry until fragrant, 1 min. IMPORTANT: Chicken is cooked when no longer pink in the middle.
  • Remove the pan from the heat and stir in the miso paste and ketjap manis

TIP: Add a splash of water if the sauce is too thick.

Coat the Noodles
5
  • Add the drained noodles to the pan and stir to coat.
  • Add a squeeze of lemon juice.
  • Season to taste with salt and pepper.
Finish and Serve
6
  • Divide the noodles between bowls.
  • Top with the peanuts and chopped coriander.
  • Serve remaining lemon wedges alongside.
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