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Turbo Teriyaki Tofu Noodles

Turbo Teriyaki Tofu Noodles

with pak choi and refeshing salad
4.0(140)
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Calories
: 
582 kcal
Protein
: 
28.4g protein
Difficulty
: 
Medium
Allergens:
  • Egg
  • Wheat
  • Soya
  • Crustaceans
  • May contain traces of allergens
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: Soya, Wheat)

1 unit(s)

Chilli

1 unit(s)

Lime

1 unit(s)

Pak Choi

2 sachet(s)

Sweet Asian Sauce

(Contains: Crustaceans, May contain traces of allergens, Soya, Wheat)

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

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.
•Zester
•Sieve
•Grater

Cooking steps

Cook the Noodles
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.

Make the Salad
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.
Fry the Chicken
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.

Soften 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.
Add the Sauce
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.
Finish and Serve
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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