Sesame Chicken Noodles
with green beans and chilli pepper
The toasted sesame seeds are an amazing complement to the sesame oil-based teriyaki sauce in this recipe. Perfectly cooked green beans add a slightly crunchy texture to this Asian-inspired noodle dish.
(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)
(Contains Soya, Wheat)
(Contains Egg, Wheat)
Diced Chicken Breast
Not included in your delivery
- 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 then return to the pot, off the heat.
- Add a splash of oil and toss to prevent sticking. Cover and set aside.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Halve, peel and thinly slice the onion.
- Trim the green beans and cut into thirds.
- Thinly slice the chilli. Trim the scallion and thinly slice.
- Peel and grate the garlic (or use a garlic press).
- Place a large pan over medium heat (no oil).
- Once hot, dry-fry the sesame seeds until lightly toasted, 2-3 mins. Transfer to a bowl.
- Return the pan to medium-high heat with a drizzle of oil.
- When hot, fry the chicken until golden, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing we use to keep it fresh.
- Add the onion and green beans to the pan. Cook until softened, 3-4 mins.
- Add the garlic and half the chopped chilli and cook for 1 min.
- Add the teriyaki sauce along with 50ml water (double for 4p) and mix well.
- Simmer until the sauce is sticky and the chicken is cooked through, 2-3 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Season the sauce to taste with salt and pepper.
- Add the sesame seeds and noodles to the sauce.
- Mix well and allow to warm through.
TIP: Loosen the sauce with a splash of water if you feel it's too thick.
- Divide the sesame chicken noodles between bowls.
- Finish with a sprinkling of scallion and the remaining chilli (use less if you don't like spice).