Chicken and Mushroom Noodles

Name: Chicken and Mushroom Noodles with chilli flakes and scallion garnish
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 150 grams Egg Noodles; 2 sachet(s) Red Thai Style Paste; 1 pack(s) Coconut Milk; 250 grams Mushrooms; 2 unit(s) Scallion; 260 grams Diced Irish Chicken Breast; 2 sachet(s) Dried Chilli Flakes; to taste Oil; to taste Water; to taste Salt; to taste Pepper

with chilli flakes and scallion garnish

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These vibrant chicken and mushroom noodles are creamy with just a bit of a kick. The scallion topping adds both a pop of colour and a kick of flavour to an already delicious dish.

Tags:

Quick

•Spicy

Allergens:

Egg

•Wheat

Total Time25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

150 grams

Egg Noodles

(Contains Egg, Wheat)

2 sachet(s)

Red Thai Style Paste

1 pack(s)

Coconut Milk

250 grams

Mushrooms

2 unit(s)

Scallion

260 grams

Diced Irish Chicken Breast

2 sachet(s)

Dried Chilli Flakes

Not included in your delivery

to taste

Oil

to taste

Water

to taste

Salt

to taste

Pepper

Nutrition Values

Energy (kcal)654 kcal

Energy (kJ)2736 kJ

Fat23 g

of which saturates15.3 g

Carbohydrate67.3 g

of which sugars8.3 g

Dietary Fiber0 g

Protein46.7 g

Cholesterol0 mg

Salt4.82 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Pan with Lid

•Sieve

Instructions

PDF

Boil a large pot of salted water for the egg noodles.
When the water is boiling, add the noodles and cook until softened, 4-6 mins.
Drain in a sieve then return to the pot with a splash of oil.
Toss to prevent sticking, cover and set aside.

TIP: If you’re in a hurry you can boil the water in your kettle.

Quarter the mushrooms. Halve any larger quarters.
Trim and thinly slice the scallions.
Place a pan over high heat with a drizzle of oil.
Once hot, fry the mushrooms and chicken for 7-10 mins. Stir occasionally. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing we use to keep it fresh.

Add the red Thai paste to the pan and cook until fragrant, 1 min.
Pour in the coconut milk, 75ml water (double for 4p), chilli flakes (use less if you don't like spice) and half the scallion.
Cover and simmer for 5-7 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
Add a splash of water to loosen the sauce if required. Season to taste with salt and pepper.
Pop in the drained noodles and toss to coat the sauce.