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Sesame Coated Chicken Noodles

with courgette and bell peppers
0.0(0)
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Calories
: 
532 kcal
Protein
: 
52.1g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Sesame
  • Cereals containing gluten
  • Soya
  • Cereals containing gluten
  • Peanut
  • Nuts
  • May contain traces of allergens
Serving amount

1 unit(s)

Ginger

2 unit(s)

Garlic

1 unit(s)

Courgette

1 unit(s)

Onion

300 grams

Udon Noodles

(Contains: Wheat)

1 sachet(s)

Sesame Seeds

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

1 pack(s)

Breadcrumbs

(Contains: Cereals containing gluten, Wheat)

320 grams

Irish Chicken Breast

1 sachet(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

Not included in your delivery

unit(s)

Egg

to taste

Flour

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

Energy (kJ)2226 kJ
Energy (kcal)532 kcal
Fat9 g
of which saturates1.8 g
Carbohydrate65.9 g
of which sugars6.2 g
Dietary Fiber3.2 g
Protein52.1 g
Cholesterol0 mg
Salt2.38 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.
•Grater
•Baking Sheet with Baking Paper
•Colander

Cooking steps

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Peel and grate the ginger. Use a teaspoon to easily scrape away the peel. Peel and grate the garlic (or use a garlic press). Trim the courgette and slice into thick 1cm rounds. Halve, peel and thinly slice the onion. Mix the vegetables and arrange onto a lined baking tray. Drizzle with oil, salt and pepper and roast for 12-15 mins in the oven.

2

Cut the chicken into strips. Take 3 soup plates. In the first, mix the flour with a pinch of salt. In the second, beat 1 egg (double for 2p) with a fork. In the third, add breadcrumbs and sesame seeds, then season with salt and pepper. First place the chicken in the flour, making sure it is evenly coated. Then pass it in the egg and finally in the panko breadcrumbs. Set the breaded chicken aside. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

3

Boil a large pot of water to boil for the udon noodles. Combine soy sauce and teriyaki and 2 tbsp sugar (double for 4p) in a small bowl. 

4

Heat a drizzle of oil over medium-high heat in a pan. Once hot, add the chicken and sear for 2 min per side or until nicely browned. Remove the chicken from the pan and place it on the baking tray next to the vegetables (use 2 trays for 4 ppl). Pour the sauce over the vegetables and mix together. Bake the chicken and vegetables for 6-8 mins or until cooked. 

5

Carefully wipe the pan clean and return to a medium-high heat with another drizzle of oil. Add the udon noodles to the pan, break them apart gently with your hands first then stir-fry, 1-2 mins. Toss the roast veggies and noodles together.

6

Dish up ooldes of noodles. Place the chicken over the noodles. 

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