Sticky Double Chicken Noodle Stir-Fry
with Carrot, Onion and Green Beans
A fast favourite, stir-frying is the perfect method to build flavour and cook quickly! This Sticky Chicken Noodle Stir-Fry combines mango chutney, bulgogi and soy to make a deliciously sticky sauce.
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)
Carrot
1 unit(s)
Onion
80 grams
Green Beans
480 grams
Diced British Chicken Breast
1 unit(s)
Lime
2 unit(s)
Garlic Clove
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
15 grams
Ginger Puree
100 grams
Bulgogi Sauce
(Contains Soya)
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
Not included in your delivery
2 tbsp
Water for the Sauce
Nutritional information
Utensils
Instructions
Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about 1/2cm thick.
Quarter and peel the onion, then separate the layers. Trim the green beans, then cut into thirds.
Heat a drizzle of oil in a large frying pan or wok on medium-high heat.
Once hot, add the diced chicken and carrot.
Stir-fry until the chicken is golden brown on the outside, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Meanwhile, cut the lime into wedges. Peel and grate the garlic (or use a garlic press)
Once the chicken has browned, add the onion to the pan and stir-fry for 4-5 mins more until the chicken is cooked through abd the veg is tender. IMPORTANT: It's cooked when no longer pink in the middle.
While the veg fries, boil a full kettle.
Pour the boiled water into a medium saucepan and bring back to the boil. Add the noodles and green beans, cook until tender, 4 mins.
Once cooked, drain in a sieve and run under cold water to stop them sticking together.
Once the veg have softened, stir the garlic and ginger puree into the chicken pan and fry until fragrant, 1 min more.
Add the bulgogi sauce, soy sauce and water for the sauce (see pantry for amount). Bring to the boil, then stir in the cooked noodles and green beans.
Toss to coat everything in the sauce, stirring frequently until piping hot, 2-3 mins.
Add a good squeeze of lime juice, then remove from the heat. Add a splash of water if it's a little dry.
When ready, share the chicken stir-fry between your bowls.
Serve with any remaining lime wedges alongside.
Enjoy!
