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Umami Asian Chicken Noodles

Umami Asian Chicken Noodles

Umami Asian Chicken Noodles

with peanut butter, bell pepper and scallion

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Peanut butter and miso paste join forces in this Asian-inspired recipe to create a sauce that's full of umami flavour.

Tags:

Quick

•Calorie Smart

•Family Friendly

•Protein Rich

Allergens:

Peanut

•Soya

•Wheat

•Egg

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet(s)

Peanut Butter

2 unit(s)

Scallion

2 unit(s)

Garlic

1 unit(s)

Pak Choi

260 grams

Diced Irish Chicken Breast

1 unit(s)

Bell Pepper

2 sachet(s)

Sweet Asian Sauce

150 grams

Egg Noodles

1 sachet(s)

Miso Paste

2 sachet(s)

Thai Style Spice Mix

1 sachet(s)

Dried Chilli Flakes

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Oil

Nutrition Values

Energy (kJ)2546 kJ

Energy (kcal)609 kcal

Fat14.1 g

of which saturates1.6 g

Carbohydrate78.5 g

of which sugars12.9 g

Dietary Fiber3.5 g

Protein50.2 g

Salt3.3 g

Potassium359.9 mg

Calcium42.8 mg

Iron1 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

•Grater

Cooking Steps

Get Prepped

1

Boil a large pot of salted water for the egg noodles.
Trim and thinly slice the scallion.
Peel and grate the garlic (or use a garlic press).
Halve the pepper and discard the core and seeds. Slice into thin strips.
Trim the pak choi then thinly slice widthways.

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

Boil the Noodles

2

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.

Fry the Chicken

3

Place a pan over medium-high heat with a drizzle of oil.
Once hot, add the chicken, bell pepper, thai spice, chilli flakes (add less if you dont like the heat) and garlic. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
Fry until chicken is golden brown and cooked through, 8-10 mins.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Make the Sauce

4

Meanwhile, to a bowl add the sweet Asian sauce, miso paste, peanut butter and 100ml water (per 2P).
Mix well to combine.

Finishing Touches

5

Add the sauce to the pan along with the pak choi.
Cook until the pak choi is wilted, 2-3 mins.
Add the drained noodles and mix well to coat in the sauce.
Add a splash of water to loosen the sauce if necessary.
Taste and season with salt and pepper, if required.

Garnish and Serve

6

Divide your flavourful chicken noodles between bowls.
Garnish with a scattering of scallion.

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Explore Similar Recipes

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