Indonesian Chicken Noodle Stir Fry
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Indonesian Chicken Noodle Stir Fry

with marinated cucumber

Tags:
Calorie Smart
•Family Friendly
•Protein Rich
Allergens:
Wheat
•Barley
•Mustard
•Sulphites
•Soya

The quantities provided above are averages only.

Total Time35 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

2 unit(s)

Garlic

1 unit(s)

Ginger

1 unit(s)

Chilli

1 unit(s)

Onion

320 grams

Irish Chicken Breast

300 grams

Udon Noodles

(Contains Wheat)

2 sachet(s)

Thai Style Spice Mix

1 sachet(s)

Chicken Stock

(Contains Barley, Wheat)

1 sachet(s)

Curry Powder

(Contains Mustard)

1 pack(s)

Coconut Milk

1 unit(s)

Cucumber

1 sachet(s)

Apple Cider Vinegar

(Contains Sulphites)

1 sachet(s)

Soy Sauce

(Contains Soya, Wheat)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

¼ tsp

Salt

1 tsp

Sugar

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Nutrition Values

Energy (kJ)2690 kJ
Energy (kcal)643 kcal
Fat22.3 g
of which saturates16.1 g
Carbohydrate64.2 g
of which sugars10.1 g
Dietary Fiber0.7 g
Protein50.6 g
Cholesterol0 mg
Salt5.89 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

•Grater
•Pan with Lid

Cooking Steps

1

Peel and grate the garlic (or use a garlic press).

Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.

Halve the chilli and discard the core and seeds. Finely chop.

Halve, peel and thnly slice the onion. 

Trim the cucumber then halve lengthways. Bash each half with the bottom of a pot or pan. Thinly slice widthways.
In a bowl, toss the smashed cucumber with ¼ tsp salt (per 2P), apple cider vinegar and 1 tsp sugar (per 2P).
Set aside, continuing to stir occasionally

2

Place a pan over medium-high heat with a drizzle of oil. 
Once the oil is hot, add the onion and chicken. Fry until browned all over, 5-6 mins. Turn occasionally. Stir in the ginger, garlic, curry powder and thai spice and fry for another minute.

 IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

3

Add the chicken stock, coconut milk, chilli (add less if you dont like the heat), soy sauce and 100ml water (per 2P) to the pan and bring to the boil. Cover and cook until chicken is cooked through, 10-15 mins.

Gently break the noodles into the pan and coat well with the sauce. Add a splash of water, if required to loosen the sauce. Season to taste with salt and pepper. 

4

Divide the noodles and chicken between bowls. Serve with the marinated cucumber on the side.