Teriyaki Chicken and Udon Noodle Stir Fry
with Mushrooms and Sugar Snap Peas
Looking for a tasty midweek dinner option? Try cooking up our Teriyaki Chicken & Udon Noodle Stir Fry in just 10 minutes for a balanced and tasty meal.
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
300
Udon Noodles
(Contains Cereals containing gluten)
200
Cooked Pulled Chicken
120
Sliced Mushrooms
2
Spring Onion
½
Lime
80
Mangetout
100
Teriyaki Sauce
(Contains Soya)
Nutritional information
Instructions
a) Zest the lime and cut into wedges. b) Trim the spring onions then slice thinly.
a) Heat a drizzle of oil in a large frying pan (or a wok) over high heat. b) Once hot, add the sliced mushrooms and mange tout and stir fry until softened and golden, 3-4 mins. c) Add the pre-cooked chicken and continue to stir fry for 2 minutes. d) Add the udon noodles, breaking up with a wooden spoon or tongs to separate them. Add the teriyaki sauce with a splash of water and continue to stir fry until everything is piping hot, 1-2 minutes.
a) Stir the lime zest through the noodles. b) Divide between plates and top with the spring onion. c) Serve with the lime wedges alongside to squeeze over. Enjoy!
