Bulgogi Chicken Stir-Fry
with Noodles and Green Beans
Ready in less than 25 minutes, this Bulgogi Chicken Stir-Fry has it all. A popular Korean condiment, bulgogi sauce has a sweet and smoky flavour, thanks to its mix of black bean puree, brown sugar and pear puree. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Garlic Clove
1 unit(s)
Lime
80 grams
Green Beans
240 grams
Diced British Chicken Thigh
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
100 grams
Bulgogi Sauce
(Contains Soya)
25 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
Nutritional information
Utensils
Instructions
a) Halve the bell pepper and discard the core and seeds. Slice into thin strips.
b) Peel and grate the garlic (or use a garlic press).
c) Zest and cut the lime into wedges.
d) Trim the green beans and chop into thirds.
a) Bring a large saucepan of water to the boil with 1/2 tsp salt for the noodles.
b) Heat a drizzle of oil in a large frying pan on medium-high heat.
c) Once hot, add the diced chicken and season with salt and pepper. Fry until golden brown on the outside, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
a) Meanwhile, when your pan of water is boiling, add the noodles and cook until tender, 3-4 mins.
b) Once cooked, drain in a sieve and run under cold water to stop them sticking together.
a) Once the chicken is browned, add the sliced pepper and green beans to the pan. Cook until softened, 3-4 mins.
b) Once the veg has softened, stir in the garlic, lime zest, bulgogi sauce and soy sauce.
c) Stir-fry until everything's piping hot and the chicken is cooked through, 1-2 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Once the noodles are cooked, add them to the chicken stir-fry and toss to coat in the sauce.
b) Cook until piping hot, 1-2 mins. Add a splash of water if you feel it needs it.
a) Share the bulgogi chicken noodles between your bowls.
b) Serve with a lime wedge on the side for squeezing over.
Enjoy!
