Yellow Thai Style Chicken Noodles
with Bell Pepper and Tenderstem® Broccoli
Looking for a quick and tasty midweek dinner option? Try cooking up our Yellow Thai Style Veg Noodles in just 20-25 minutes for a delicious and speedy meal.
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
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
30 grams
Peanut Butter
(Contains Peanut May contain Nuts)
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
25 grams
Ketjap Manis
(Contains Soya)
150 grams
Tenderstem Broccoli
1 unit(s)
Carrot
1 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Lime
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
45 grams
Yellow Thai Style Paste
1 sachet(s)
Thai Style Spice Blend
240 grams
Diced British Chicken Breast
Not included in your delivery
100 milliliter(s)
Boiled Water for the Sauce
1.5 tsp
Sugar
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) Pour the boiled water for the sauce (see pantry for amount) into a measuring jug.
c) Pour the remaining boiled water into a medium saucepan with 1/2 tsp salt and bring back to the boil. Add the noodles to the water and cook until tender, 4 mins.
d) Once cooked, drain in a sieve and run under cold water to stop them sticking together.
a) Meanwhile, in a small bowl, combine the peanut butter, soy sauce, ketjap manis, sugar and boiled water for the sauce (see pantry for both amounts).
b) Stir until well combined. TIP: If your peanut butter has hardened, pop it in a bowl of hot water for 1 min. Set aside your peanut butter sauce.
c) Next, cut the Tenderstem® into thirds. Halve the bell pepper and discard the core and seeds. Slice into thin strips. Trim the carrot, then slice into 0.5cm thick rounds (no need to peel).
a) Heat a drizzle of oil in a large frying pan on high heat.
b) Once hot, add the diced chicken, broccoli, carrot and sliced pepper and stir-fry until just soft, 6-7 mins.
c) While the veg softens, cut the lime into wedges. Crush the peanuts in the unopened sachet using a rolling pin. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
a) When the veg has softened, lower the heat to medium.
b) Stir in the yellow Thai style paste and Thai style spice blend to the pan. Cook until fragrant, 1 min.
c) Stir through the peanut butter sauce and simmer until slightly reduced, 2-3 mins.
a) Add the cooked noodles to the pan and toss to coat in the sauce, 1-2 mins.
b) Squeeze in half the lime juice, then remove from the heat. TIP: Add a splash of water if you feel it needs it.
c) Taste and add more salt, pepper and lime juice if needed.
a) Share the yellow Thai style noodles between your serving bowls. Sprinkle over the peanuts.
b) Serve with any remaining lime wedges to finish.
Enjoy!
Step 3 MOD: If you’ve chosen a higher protein version, add the chicken to the pan with the veg, then continue as instructed. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
