Super Quick Bulgogi Chicken Stir-Fry & Veggie Gyoza
with Noodles and Young Pea Pods
Ready in less than 15 minutes, this speedy Super Quick Bulgogi Chicken Stir-Fry is full of flavour. A popular Korean condiment, bulgogi sauce has a sweet and smoky flavour, thanks to its mix of black bean puree, brown sugar and pear puree. These noodles are topped with steam-fried gyoza for an extra savoury hit.
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)
1 unit(s)
Lime
240 grams
Diced British Chicken Thigh
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
80 grams
Young Pea Pods
100 grams
Bulgogi Sauce
(Contains Soya)
25 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
10 unit(s)
Vegetable Gyozas
(Contains Sulphites, Cereals containing gluten, Soya May contain Crustaceans, Egg, Fish, Milk, Molluscs, Peanut, Sesame, Celery)
Nutritional information
Utensils
Instructions
- Boil a full kettle. Pour it into a saucepan with 1/2 tsp salt on high heat.
- Slice the pepper into strips.
- Cut the lime into wedges.
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the chicken, 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.
- Heat a drizzle of oil in another frying pan on medium-high heat.
- Once hot, fry the gyozas, 2-3 mins. 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 piping hot, 3-4 mins. Remove from the heat.
- Meanwhile, boil the noodles, 3-4 mins.
- Once cooked, drain and run under cold water.
- Next, add the pepper and pea pods to the chicken pan. Fry, 3-4 mins.
- Stir in the bulgogi and soy. Fry, 1-2 mins.
- Add the cooked noodles to the pan. Toss to coat and warm through, 1-2 mins.
- Add a splash of water if it's a bit dry.
- Share the noodles between your bowls.
- Top with the veggie gyozas.
- Serve with a lime wedge on the side for squeezing over.
Enjoy!
