The quantities provided above are averages only.
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)
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
¼ tsp
Salt
1 tsp
Sugar
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
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.
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.
Divide the noodles and chicken between bowls. Serve with the marinated cucumber on the side.