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Gingery Tamarind Chicken Breast Noodles

Gingery Tamarind Chicken Breast Noodles

with tender pak choi
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
796 kcal
Protein
: 
59.3g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Peanut
  • Barley
  • Cereals containing gluten
  • Wheat
  • Soya
  • Almonds
  • Brazil nuts
  • Nuts
  • Pecan Nuts
  • Walnuts
  • Cashew nuts
  • Hazelnuts
  • Macadamia Nuts
  • Pistachio nuts
  • May contain traces of allergens
Serving amount

1 unit(s)

Ginger

20 grams

Peanuts

(Contains: Peanut May be present: Almonds, Brazil nuts, Nuts, Pecan Nuts, Walnuts, Cashew nuts, Hazelnuts, Macadamia Nuts, Pistachio nuts)

1 sachet(s)

Dried Chilli Flakes

1 tin(s)

Tomato Paste

2 sachet(s)

Thai Style Spice Mix

1 pack(s)

Coconut Milk

75 grams

Broccolini

40 grams

Tamarind Chutney

(Contains: Barley, Cereals containing gluten)

440 grams

Udon Noodles

(Contains: Cereals containing gluten, Wheat)

1 unit(s)

Pak Choi

1 sachet(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

320 grams

Irish Chicken Breast

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Sugar

Energy (kJ)3330 kJ
Energy (kcal)796 kcal
Fat26.8 g
of which saturates16.3 g
Carbohydrate84 g
of which sugars17.4 g
Dietary Fiber8.6 g
Protein59.3 g
Cholesterol0.3 mg
Salt2.7 g
Potassium370.2 mg
Calcium48.6 mg
Iron0.9 mg
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.
•Grater
•Colander

Cooking steps

Boil the Noodles
1
  • Boil a large pot of salted water for the udon noodles.
  • Add the noodles and cook until warmed through, 1-2 mins.
  • Once cooked, drain in a colander and pop back in the pot.
  • Drizzle with oil and stir through to stop them sticking together.

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

Prep the Veg
2
  • Peel and grate the garlic (or use a garlic press).
  • Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
  • Trim the pak choi, then thinly slice widthways.
  • Chop the chicken into 2cm cubes.
Fry the Chicken
3
  • Place a pan over high heat with a good glug of oil.
  • Once hot, fry the chicken with half the Thai spice until slightly browned, 6-8 mins. Shift frequently to ensure it doesn't burn. Season with salt and pepper. 
Cook the Broccolini
4
  • Add the broccolini and remaining Thai spice mix to the pan.
  • Season with salt and pepper. Fry for 2-3 mins.
Simmer the Sauce
5
  • Add the ginger, garlic, tomato paste and tamarind paste and cook until fragrant, 1 min.
  • Add the coconut milk, pak choi and soy sauce. Stir to combine and cook until slightly thickened, 2-3 mins.
  • Remove pan from the heat, then add noodles, tossing to coat. 
  • Add a splash of water to loosen the sauce if necessary. Season to taste with salt, pepper, and sugar.
Dish Up
6
  • Divide the gingery tamarind noodles between bowls. 
  • Top with the peanuts.
  • Garnish with a pinch of chilli flakes (use less if you don't like spice). 
Meal right image

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