Teriyaki Chicken Noodles
with coriander and chilli flake garnishCalories
:
529 kcalProtein
:
47.5g proteinTotal
:
20 minutesDifficulty
:
EasyCalorie Smart
Quick
Protein Rich
Allergens:
- Soya
- Cereals containing gluten
- Wheat
- May contain traces of allergens
- Soya
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
1 sachet(s)
Teriyaki Sauce
(Contains: Soya May be present: Soya)
1 sachet(s)
Ketjap Manis
(Contains: Cereals containing gluten, Soya, Wheat)
1 sachet(s)
Dried Chilli Flakes
2 unit(s)
Carrot
150 grams
Green Beans
300 grams
Diced Irish Chicken Breast
1 sachet(s)
Thai Style Spice Mix
5 grams
Coriander
300 grams
Udon Noodles
(Contains: Wheat)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2212 kJ
Energy (kcal)529 kcal
Fat4 g
of which saturates3 g
Carbohydrate77.3 g
of which sugars28.5 g
Dietary Fiber9.1 g
Protein47.5 g
Salt3.8 g
Potassium214.5 mg
Calcium52.5 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 your delivered box.
Utensils
•Sieve
•Pan with Lid
Cooking Steps
1
- Boil a large pot of salted water for the udon noodles.
- Add the noodles and cook until warmed through, 1-2 mins.
- Once cooked, drain in a colander and pop back in the pot.
- Drizzle with oil and stir through to stop them sticking together.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Meanwhile, trim the green beans.
- Trim the carrot and halve lengthways. Slice into ½ cm semi-circles (no need to peel).
- Roughly chop the coriander (stalks and all).
3
- 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.
4
- 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 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).
5
- 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.
6
- Divide the noodles between deep plates or bowls.
- Top with the Thai spiced chicken.
- Garnish with the coriander.
- Finish with a sprinkling of chilli flakes—to taste!
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