Teriyaki Chicken Noodles

Name: Teriyaki Chicken Noodles with scallion and spicy chilli flakes
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 1 sachet(s) Teriyaki Sauce; 1 sachet(s) Ketjap Manis; 1 sachet(s) Dried Chilli Flakes; 1 unit(s) Carrot; 2 unit(s) Scallion; 100 grams Green Beans; 150 grams Egg Noodles; 1 sachet(s) Thai Style Spice Mix; 260 grams Diced Irish Chicken Breast; to taste Oil; to taste Salt; to taste Pepper; to taste Water

with scallion and spicy chilli flakes

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A recipe conveniently customised just to your liking.

Tags:

Calorie Smart

•Protein Rich

•Quick

Allergens:

Cereals containing gluten

•Soya

•Wheat

•Egg

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet(s)

Teriyaki Sauce

(Contains: Cereals containing gluten, Soya, Wheat May be present: Soya)

1 sachet(s)

Ketjap Manis

(Contains: Soya, Wheat)

1 sachet(s)

Dried Chilli Flakes

1 unit(s)

Carrot

2 unit(s)

Scallion

100 grams

Green Beans

150 grams

Egg Noodles

(Contains: Wheat, Egg)

1 sachet(s)

Thai Style Spice Mix

260 grams

Diced Irish Chicken Breast

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Nutrition Values

Energy (kJ)2302 kJ

Energy (kcal)550 kcal

Fat7 g

of which saturates1 g

Carbohydrate77.5 g

of which sugars20.9 g

Dietary Fiber2 g

Protein46.1 g

Salt3.5 g

Potassium182 mg

Calcium40.9 mg

Iron0.8 mg

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

•Pan with Lid

Cooking Steps

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.
Drizzle with oil and toss to prevent sticking.

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

Meanwhile, trim the green beans.
Trim the carrot and halve lengthways. Slice into ½ cm semi-circles (no need to peel).
Trim and thinly slice the scallion.

Season the chicken with Thai spice mix, salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
Place a pan over high heat with a drizzle of oil.
Once hot, add the chicken, fry until cooked through, 8-10 mins
Remove from the pan and cover to keep warm.

Return the pan to high heat with a drizzle of oil.
Once hot, fry the carrot and green beans until softened for 5-6 mins.
Add a splash of water, cover and cook until tender, 4-5 mins.
When 1 min of cooking time remains, add half the scallion and half the chilli flakes (use less if you don't like spice) to the pan. Cook until fragrant, 1 min.
Stir in the teriyaki sauce, ketjap manis and 50ml water (per 2P).

Mix everything together and cook until warmed through and sticky, 1-2 mins.
Loosen the sauce with a splash of water if necessary.
Taste and season with salt and pepper.
Add the chicken and noodles to the pan and carefully toss to coat in the sauce.