Fragrant Chicken Noodle Stir-Fry
with Mushrooms and Tenderstem®
This delicious Fragrant Chicken Noodle Stir-Fry has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
The quantities provided above are averages only.
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)
80 grams
Tenderstem Broccoli
1 unit(s)
Lime
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
120 grams
Sliced Mushrooms
1 sachet(s)
Thai Style Spice Blend
(Contains Sesame)
15 grams
Ginger, Garlic & Lemongrass Puree
25 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
50 grams
Ketjap Manis
(Contains Soya)
15 grams
Honey
240 grams
Diced British Chicken Breast
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a half-full kettle.
b) Halve the bell pepper and discard the core and seeds. Slice into thin strips. Cut the Tenderstem® into thirds.
c) Zest and cut the lime into wedges.
a) Pour the boiled water (see pantry for amount) into a large saucepan with 1/2 tsp salt and bring back to the boil on high heat.
b) When your pan of water is boiling, add the noodles and cook until tender, 4 mins.
c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.
a) While the noodles cook, heat a drizzle of oil in a large frying pan on medium- high heat.
b) Once hot, add the diced chicken, mushrooms, pepper and broccoli. Season with salt and pepper. Stir-fry until the chicken is cooked through, 8-10 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
a) Stir in the Thai style spice blend (add less if you'd prefer things milder) and ginger, garlic & lemongrass puree. Cook for 1 min more.
b) Add the soy sauce, ketjap manis, honey and water for the sauce (see pantry for amount) to the pan. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
a) Stir to combine and simmer until slightly thickened, 2-3 mins.
b) Add the cooked noodles and a good squeeze of lime juice from a lime wedge to the pan. Toss to coat in the sauce, 1 min.
a) When ready, share your chicken stir-fry between your serving bowls.
b) Sprinkle over the lime zest and serve with any remaining lime wedges for squeezing over.
Enjoy!
