Speedy Indonesian Style Chicken Noodles
with Tenderstem® Broccoli and Sesame Seeds
Looking for a quick and tasty midweek dinner option? Try cooking up our Speedy Indonesian Style Chicken Noodles in just 20-25 minutes for a delicious and speedy meal.
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
80 grams
Tenderstem Broccoli
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
240 grams
Diced British Chicken Breast
1 unit(s)
Carrot
2 unit(s)
Garlic Clove
1 sachet(s)
Indonesian Style Spice Mix
75 grams
Bulgogi Sauce
(Contains Soya)
25 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Not included in your delivery
2 tbsp
Tomato Ketchup
2 tbsp
Water
Nutritional information
Utensils
Instructions
a) Boil a full kettle. Cut the Tenderstem® broccoli into thirds.
b) Pour the boiled water into a large saucepan with 1/2 tsp salt on high heat.
c) Add the noodles and broccoli to the water and cook until tender, 4 mins.
d) Once cooked, drain in a sieve and run under cold water to stop them sticking together.
a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the diced chicken to the pan.
c) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
a) While the chicken cooks, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
b) Peel and grate the garlic (or use a garlic press).
a) Once the chicken is cooked, add the garlic, Indonesian style spice mix and carrot ribbons. Stir-fry for 1-2 mins.
b) Next, stir in the bulgogi, soy sauce, ketchup and water (see pantry for both amounts).
c) Bring to the boil, then lower the heat and cook until the sauce is slightly thickened, 1 min.
a) Stir the cooked noodles and broccoli into the frying pan until piping hot, 1-2 mins.
b) Taste and season with salt and pepper if needed.
c) Add a splash more water if you feel it needs it.
a) Share the noodles out between your serving bowls.
b) Sprinkle over the sesame seeds to finish.
Enjoy!
