Shredded Chicken
with Thai Style Noodle Salad
Looking for a tasty midweek dinner option? Try cooking up our Chicken with Noodle Salad and Rice in just 20 minutes for a balanced and tasty meal.
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
Bell Pepper
15
Mirin
2
British Chicken Breasts
1
Echalion Shallot
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
½
Thai Style Spice Blend
(Contains Sesame)
25
Salted Peanuts
(Contains Peanut May contain Nuts)
2
Lime
150
Rice Noodles
1
Coriander
Not included in your delivery
1
Olive Oil for the Dressing
1
Sugar for the Dressing
50
Water for the Chicken
Nutritional information
Utensils
Instructions
a) Pop the noodles into a mixing bowl. b) pour on enough boiling water to submerge them. c) Leave to soak for 10-12 mins. TIP: The noodles will soften and cook in this time. d) When cooked, drain the noodles in a colander, cool under running water and return to the bowl
a) Heat a splash of oil in a frying pan on high heat. Sprinkle the Thai spice over both sides of the chicken (use less if you don't like spice) Add the chicken to the pan and brown for 1-2 mins on each side. b) Lower the heat to medium, add the water (see ingredients for amount) and cover with a tight fitting lid. Cook for 10 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
a) Meanwhile, halve the pepper, then remove the core from the pepper and thinly slice. b) Halve, peel and thinly slice the shallot. c) Roughly chop the coriander (stalks and all). d) Zest, then juice the lime. e) Crush or finely chop the peanuts.
a) Heat a splash of oil in another frying pan over high heat. b) When hot, stir-fry the pepper and shallot until softened, 3 mins. c) Transfer to a bowl, we will add them to the noodles later.
a) Mix the lime zest, mirin, soy sauce and lime juice together in a small bowl. b) Stir in the sugar and oil (see ingredients for amount) and half the coriander.
a) Shred the chicken using two forks. b) Toss the noodles, veggies and dressing together in the bowl. c) Serve, topped with the chicken. Finish with a sprinkling of the peanuts and coriander. Enjoy!
