Sweet and Sticky Chicken Udon Noodles
with Bell Pepper and Sugar Snap Peas
This delicious Sweet and Sticky Chicken Udon Noodles has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
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)
Bell Pepper
(May contain Celery)
80 grams
Sugar Snap Peas
2 unit(s)
Garlic Clove
190 grams
Diced British Chicken Thigh
10 grams
Cornflour
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
50 grams
Ketjap Manis
(Contains Soya)
15 milliliter(s)
Rice Vinegar
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
220 grams
Udon Noodles
(Contains Cereals containing gluten)
Not included in your delivery
2 tbsp
Tomato Ketchup
1 tsp
Sugar for the Sauce
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Halve the bell pepper and discard the core and seeds. Slice into thin strips, then chop into thirds.
Halve the sugar snap peas lengthways. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the sliced pepper and season with salt and pepper. Fry until starting to soften, 2-3 mins.
Add the sugar snaps, stirring occasionally, until softened, 2-3 mins more.
Add the garlic, cook for 30 secs, then transfer the cooked veg to a medium bowl. Set aside.
In a large bowl, add the diced chicken, cornflour and a pinch of salt and pepper. Toss to coat.
Pop your (now empty) frying pan back on medium-high heat with a drizzle of oil if needed.
Once hot, add the chicken. 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.
Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.
Once the chicken is cooked, add the veg back into the pan.
Lower the heat to medium, then add the ketjap manis, rice vinegar, soy sauce, ketchup, sugar and water for the sauce (see pantry for both amounts).
Stir to combine and simmer until the sauce has reduced slightly, 2-3 mins.
Add the udon noodles to the pan with the chicken and veg.
Toss to coat, using a fork to gently separate them. Simmer until piping hot, 1-2 mins.
Remove from the heat and season to taste. Add a splash of water if needed.
Share the sweet and sticky noodles between your bowls.
Sprinkle over the peanuts to finish.
Enjoy!
