Umami Asian Chicken Noodles with Prawns
with peanut butter, bell pepper and scallion
Peanut butter and miso paste join forces in this Asian-inspired recipe to create a sauce that's full of umami flavour.
Tags:
Family Friendly
•Protein Rich
•Eat Me First
•Quick
Allergens:
Peanut
•Soya
•Wheat
•Egg
•Crustaceans
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 sachet(s)
Peanut Butter
(Contains: Peanut)
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
(Contains: Soya, Wheat May be present: Crustaceans)
150 grams
Egg Noodles
(Contains: Wheat, Egg)
1 sachet(s)
Miso Paste
(Contains: Soya)
2 sachet(s)
Thai Style Spice Mix
1 sachet(s)
Dried Chilli Flakes
150 grams
Prawns
(Contains: Crustaceans)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
Nutrition Values
Energy (kJ)2737 kJ
Energy (kcal)654 kcal
Fat14.5 g
of which saturates1.8 g
Carbohydrate78.5 g
of which sugars12.9 g
Dietary Fiber3.5 g
Protein60.7 g
Cholesterol78 mg
Salt4.3 g
Potassium402.7 mg
Calcium62.6 mg
Iron1.2 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
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.
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.
3
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the chicken, bell pepper, Thai spice, chilli flakes (use less if you don't like spice) 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.
NOTE: Adding prawns? Once the chicken has been cooking for 5 mins, add to the pan and fry for a further 4-5 mins.
4
- Meanwhile, to a bowl add the sweet Asian sauce, miso paste, peanut butter and 100ml water (per 2P).
- Mix well to combine.
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.
6
- Divide your flavourful chicken noodles between bowls.
- Garnish with a scattering of scallion.
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