Speedy Sriracha Chicken Udon Noodles
with Stir-Fried Veg
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
Green Beans
240 grams
Diced British Chicken Thigh
2 unit(s)
Garlic Clove
120 grams
Coleslaw Mix
220 grams
Udon Noodles
(Contains Cereals containing gluten)
50 grams
Ketjap Manis
(Contains Soya)
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
15 grams
Honey
15 grams
Sriracha Sauce
Nutritional information
Utensils
Instructions
a) Trim and halve the green beans.
b) Heat a drizzle of oil in a large frying pan on medium-high heat.
c) Once the oil is hot, add the chicken and beans to the pan and season with salt and pepper.
a) Fry until the chicken is golden brown on the outside and cooked through, 8-10 mins.
b) IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
a) Once the chicken is cooked, add the garlic and slaw mix. Stir-fry for 1 min.
b) Break the udon noodles apart gently with your hands, then add them to the pan.
c) Stir-fry for a further 1 min.
a) Add the ketjap manis, soy sauce and honey to the pan.
b) Toss together so everything's nicely coated in the sauce.
c) Stir-fry until piping hot, 1 min. Add a splash of water if you feel it needs it. Season with salt and pepper.
a) Share the noodles between your serving bowls and drizzle over the sriracha to finish.
Enjoy!
