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Sesame Chicken Noodles
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Sesame Chicken Noodles

Sesame Chicken Noodles

with bell pepper and fresh chilli

The toasted sesame seeds are an amazing complement to the sesame oil-based teriyaki sauce in this recipe. Fresh scallion and perfectly cooked bell pepper slices add a slightly crunchy texture to this Asian-inspired noodle dish.

Tags:
Quick
Optional Spice
Allergens:
Sesame
Soya
Wheat
Egg
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Onion

1 unit(s)

Chilli

1 unit(s)

Scallion

2 unit(s)

Garlic

1 sachet(s)

Sesame Seeds

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

1 sachet(s)

Teriyaki Sauce

(Contains Soya, Wheat)

150 grams

Egg Noodles

(Contains Egg, Wheat)

260 grams

Diced Chicken Breast

2 sachet(s)

Sweet Asian Sauce

(Contains Soya, Wheat)

1 unit(s)

Bell Pepper

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

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Nutrition Values

Energy (kJ)3148 kJ
Energy (kcal)752 kcal
Fat13.1 g
of which saturates1.6 g
Carbohydrate112.1 g
of which sugars48.7 g
Dietary Fiber0 g
Protein47.4 g
Cholesterol0 mg
Salt6.43 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

Instructions

Cook the Noodles
1
  • Boil a large pot of salted water for the 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 to keep warm. 

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

Get Prepped
2
  • Halve, peel and thinly slice the onion
  • Halve the pepper and discard the core and seeds. Slice into thin strips.
  • Thinly slice the chilli.
  • Trim the scallion and thinly slice. 
  • Peel and grate the garlic (or use a garlic press).
Fry the Chicken
3
  • 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 the packaging used to keep it fresh.

Make the Sauce
4
  • Add the onion and pepper to the pan. Cook until softened, 3-4 mins.
  • Add the garlic and half the chilli and cook until fragrant, 1 min. 
  • Pour in the teriyaki sauce, sweet Asian sauce and 50ml water (double for 4p). 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.

TIP: Loosen the sauce with a splash of water if necessary.

Finishing Touches
5
  • Season the sauce to taste with salt and pepper.
  • Add the sesame seeds and noodles
  • Mix well and allow to warm through.
Garnish and Serve
6
  • Divide the sesame chicken noodles between bowls.
  • Finish with a sprinkling of scallion and remaining chilli (use less if you don't like spice).
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