Turbo Teriyaki Tofu Noodles
with pak choi and refeshing salad
This vibrant dish takes inspiration from East Asian flavours. Chicken is pan-seared to a tender finish and glazed in a rich teriyaki sauce. Added crunch is provided by the spicy and fresh cucumber and scallion salad.
Tags:
Calorie Smart
•Optional Spice
•Quick
Allergens:
Egg
•Wheat
•Soya
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyMedium
Ingredients
Serving amount
1 unit(s)
Cucumber
2 unit(s)
Scallion
150 grams
Egg Noodles
(Contains: Egg, Wheat)
2 unit(s)
Garlic
1 sachet(s)
Teriyaki Sauce
(Contains: Wheat, Soya)
1 unit(s)
Chilli
1 unit(s)
Lime
1 unit(s)
Pak Choi
2 sachet(s)
Sweet Asian Sauce
(Contains: Wheat, Soya May be present: Crustaceans)
180 grams
Tofu
(Contains: Soya)
Not included in your delivery
½ tbsp
Oil
1 tsp
Sugar
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)2434 kJ
Energy (kcal)582 kcal
Fat16.6 g
of which saturates2.3 g
Carbohydrate89.4 g
of which sugars21 g
Dietary Fiber1.5 g
Protein28.4 g
Salt5.9 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
•Zester
•Sieve
•Grater
Cooking Steps
1
- Boil a large pot of salted water for the egg 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.
2
- Meanwhile, trim the cucumber, quarter lengthways and chop widthways into small pieces.
- Halve the chilli lengthways, deseed then finely chop.
- Trim and thinly slice the scallion.
- Zest and juice the lime.
- Pop the cucumber and scallion into a bowl. Add the lime juice, 1 tsp sugar (per 2P) and 1 tsp oil (per 2P). Season to taste with salt and pepper. Mix together then set aside.
3
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, fry the chicken until cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken. Chicken is cooked when no longer pink in the middle.
NOTE: Swapping to tofu? Chop into 2cm chunks, season with salt and pepper and fry until browned, 6-8 mins, before adding the veg.
4
- While the chicken cooks, trim the pak choi, then separate the leaves. Halve each leaf lengthways.
- Peel and grate the garlic (or use a garlic press).
- Add the pak choi, garlic and chilli (use less if you don't like spice) to the chicken.
- Cook until softened, shifting as they colour, 2-3 mins.
5
- Remove the pan from the heat and add the sweet Asian sauce and teriyaki sauce.
- Gently stir to combine and coat the chicken evenly.
- Add the lime zest and noodles to the pan and gently toss to coat in the sauce.
- Add a splash of water if you feel the sauce is too thick.
- Season to taste with salt and pepper.
6
- Divide the teriyaki chicken noodles between bowls.
- Top with the cucumber salad.
- Finish by pouring over any juices remaining in the bottom of the bowl.
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