Garlic and Mushroom Chicken Noodles
with crunchy peanuts
These noodles are filling, fresh and flavourful, featuring crunchy peanuts for texture and coriander for a hint of brightness. Chicken, mushrooms and tender green beans make up the base of this simple and delicious meal.
Ingredients
2 unit(s)
Garlic
150 grams
Mushrooms
75 grams
Green Beans
20 grams
Peanuts
(Contains Peanut May be present Nuts, Sesame, Cereals containing gluten)
5 grams
Coriander
2 sachet(s)
Ketjap Manis
(Contains Soya, Wheat)
260 grams
Diced Chicken Breast
150 grams
Egg Noodles
(Contains Egg, Wheat)
1 sachet(s)
Miso Paste
(Contains Soya, Wheat)
1 sachet(s)
Curry Powder
(Contains Mustard)
1 unit(s)
Lemon
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
Nutrition Values
Utensils
Instructions
- Boil a large pot of salted water for the egg noodles.
- When the water is boiling, add the noodles and bring back to the boil.
- Cook until softened, 4-6 mins.
- Drain in a sieve and return to the pot, off the heat.
- Drizzle with oil and toss to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Trim the green beans and chop into thirds.
- Roughly chop the mushrooms.
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the coriander (stalks and all).
- Quarter the lemon.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the chicken and mushrooms. Season with salt and pepper.
- Fry until chicken is golden on the outside and cooked through, 6-8 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Add the green beans and fry for 4-5 mins.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
- Add the curry powder and garlic and fry until fragrant, 1 min. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Remove the pan from the heat and stir in the miso paste and ketjap manis.
TIP: Add a splash of water if the sauce is too thick.
- Add the drained noodles to the pan and stir to coat.
- Add a squeeze of lemon juice.
- Season to taste with salt and pepper.
- Divide the noodles between bowls.
- Top with the peanuts and chopped coriander.
- Serve remaining lemon wedges alongside.
