Spicy Szechuan Chicken Noodles
With Bok Choy, Coriander and Peanuts
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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
200
Cooked Pulled Chicken
1
Pak Choi
40
Salted Peanuts
(Contains Peanut May contain Nuts)
1
Chilli Flakes
300
Udon Noodles
(Contains Cereals containing gluten)
1
Sriracha Sauce
75
Szechuan Paste
(Contains Soya)
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
1
Coriander
2
Spring Onion
Not included in your delivery
75
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Pop a large frying pan or wok on a medium high heat. When hot, Add the pulled chicken and cook stirring occasionally until piping hot, 4-6 mins. b) Meanwhile, trim the bok choy then thinly slice widthways. c) Finely chop the salted peanuts or crush them with the base of a pan.
a) Once the chicken is piping hot, Add the bok choi and chilli flakes, stir fry for 1 minute. b) Add the Udon noodles, sriracha, Szechuan pastes, soy sauce and water (see ingredients for amount) c) Break the noodles up as you stir them through, ensuring they are fully coated with sauce and cook for 2-3 mins.
a) Whilst the sauce and noodles cook, finely chop the coriander (stalks and all) and trim the spring onion and finely slice. b) Once the noodles have softened, share them between your bowls. c) Sprinkle over the spring onion, coriander and peanuts. Enjoy!
