Double Chicken and Mushroom Noodles
with Thai spices and scallion garnish
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:
Protein Rich
•Quick
•Spicy
Allergens:
Egg
•Wheat
The quantities provided above are averages only.
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
520 grams
Diced Chicken Breast
2 sachet(s)
Thai Style Spice Mix
Not included in your delivery
to taste
Oil
to taste
Water
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)3361 kJ
Energy (kcal)803 kcal
Fat26.2 g
of which saturates16.2 g
Carbohydrate68.3 g
of which sugars8.9 g
Dietary Fiber0 g
Protein80.3 g
Cholesterol0 mg
Salt5.55 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
•Sieve
•Pan with Lid
Cooking Steps
1
- 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, off the heat.
- Add a splash of oil and toss to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Roughly chop the mushrooms.
- Trim and thinly slice the scallion.
- Place a pan over high heat with a drizzle of oil.
- Once hot, fry mushrooms and chicken until browned, 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 the chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
3
- Add the Thai spice and red Thai paste to the pan and cook until fragrant, 1 min.
- Add the coconut milk, 75ml water (per 2P) 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.
- Toss the drained noodles in the sauce to warm through and coat well.
4
- Divide the chicken and mushroom noodles between bowls.
- Top with a sprinkling of the remaining scallion.
