Sweet Chilli Peanut Chicken Noodles
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
240 grams
Diced British Chicken Breast
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
120 grams
Sliced Mushrooms
48 grams
Sweet Chilli Sauce
120 grams
Coleslaw Mix
32 grams
Hoisin Sauce
(Contains Soya)
25 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
15 grams
Sambal Paste
Not included in your delivery
50 milliliter(s)
Water
2 tbsp
Tomato Ketchup
Nutritional information
Instructions
Boil a full kettle.
Pour it into a saucepan with 0.5 tsp salt on high heat.
Boil the noodles, 4 mins. Once cooked, drain and rinse under cold water.
Heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, fry the chicken and mushrooms, 8-10 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
Add the coleslaw mix and cook for 1 min more.
Stir in the hoisin, sambal, sweet chilli, soy sauce and water for the sauce (see pantry).
Simmer for 2-3 mins.
Stir in the noodles and toss through the sauce to coat evenly.
Share between your plates.
Enjoy!
