Thai Style Peanut Chicken and Veggie Gyoza Noodles
with Green Beans and Pepper
Ready in less than 25 minutes, these Thai Style Peanut Chicken and Veggie Gyoza Noodles have it all. Combining peanut butter with soy, ketjap manis and yellow Thai style paste results in a lightly spiced and flavoursome sauce to toss with noodles, veg and chicken.
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)
Garlic Clove
80 grams
Green Beans
½ unit(s)
Lime
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
240 grams
Diced British Chicken Breast
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
30 grams
Peanut Butter
(Contains Peanut May contain Nuts)
25 grams
Ketjap Manis
(Contains Soya)
45 grams
Yellow Thai Style Paste
1 pack(s)
Vegetable Gyozas
(Contains Sulphites, Cereals containing gluten, Soya May contain Crustaceans, Egg, Fish, Milk, Molluscs, Peanut, Sesame, Celery)
Not included in your delivery
150 milliliter(s)
Water for the Sauce
1 tsp
Sugar for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) Peel and grate the garlic (or use a garlic press). Trim the green beans, then cut into thirds.
c) Cut the lime into wedges (see ingredients for amount).
a) Pour the boiled water for the sauce (see pantry for amount) into a measuring jug. Pour the remaining boiled water into a medium saucepan with 1/2 tsp salt and bring to the boil.
b) Add the noodles and cook until tender, 4 mins.
c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.
a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the diced chicken to the pan and season with salt and pepper.
c) 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.
a) Heat a drizzle of oil in another large frying pan on medium-high heat.
b) Once hot, add the gyozas and fry until golden on the bottom, 2-3 mins.
c) Once golden, remove from the heat, then add 1 tbsp water to the pan. Pop back on medium-low heat and immediately cover with a lid or some foil. Cook until the gyozas are piping hot, 3-4 mins. Remove from the heat.
d) Meanwhile, in a jug or bowl, mix together the boiled water and sugar for the sauce (see pantry for amount), soy sauce, peanut butter and ketjap manis. TIP: The peanut butter will loosen more when it warms up in the hot pan.
a) Once the chicken is cooked, add the yellow Thai style paste, green beans and garlic to the pan. Cook until fragrant, 1 min.
b) Add the cooked noodles and peanut sauce, stirring until well combined, 2-3 mins. Add a splash of water to loosen the sauce if needed.
c) Add a generous squeeze of lime juice. Taste and season with salt and pepper if needed.
a) Share your peanut noodles between your bowls. Top with the veggie gyozas.
b) Serve with any remaining lime wedges alongside for squeezing over.
Enjoy!
