Yellow Thai Style Chicken Noodles
with Tenderstem® Broccoli and Peanuts
Turmeric in combination with red chillies help make Thai Yellow different from the other colours of spice pastes in Thai cuisine, resulting in a milder flavour. Here, our Thai Yellow Style Chicken Noodles hero veg and meat.
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
150 grams
Tenderstem Broccoli
2 unit(s)
Garlic Clove
1 unit(s)
Lime
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
120 grams
Sliced Mushrooms
1 sachet(s)
Thai Style Spice Blend
45 grams
Yellow Thai Style Paste
25 grams
Ketjap Manis
(Contains Soya)
25 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
120 grams
Coleslaw Mix
240 grams
Diced British Chicken Breast
Not included in your delivery
1 tbsp
Honey
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) Cut the Tenderstem® broccoli into thirds. Peel and grate the garlic (or use a garlic press). Quarter the lime into wedges.
c) Crush the peanuts in the unopened sachet using a rolling pin.
a) Pour the boiled water from the kettle into a medium saucepan with 1/2 tsp salt and bring to a boil.
b) When boiling, add the noodles to the water 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) When hot, add the diced chicken, mushrooms and broccoli to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
a) Add the garlic, Thai style spice blend (add less if you'd prefer things milder) and yellow Thai style paste to the frying pan. Stir fry for 1 min.
b) Stir in the ketjap manis, soy sauce, honey and the water for the sauce (see pantry for both amounts). Stir in the coleslaw mix.
c) Bring the the boil, then simmer until the veg are tender, 3-4 mins.
a) Add the noodles to the frying pan and stir to combine with the sauce.
b) Warm through until piping hot, 1-2 mins.
c) Remove the frying pan from the heat. Squeeze in half of the lime juice.
a) Share the noodle stir fry between bowls.
b) Finish with a sprinkle of peanuts on top. Serve with any remaining lime wedges alongside for squeezing over.
Enjoy!
