Sesame Coated Chicken Noodles

Sesame Coated Chicken Noodles

Name: Sesame Coated Chicken Noodles with stir-fried courgette and onion
Total time: 40 min
Yield: 2
Cuisine: Asian
Ingredients: 300 grams Udon Noodles; 1 pack(s) Breadcrumbs; 2 sachet(s) Soy Sauce; 2 unit(s) Garlic; 1 unit(s) Courgette; 1 sachet(s) Sesame Seeds; 2 unit(s) Onion; 320 grams Chicken Breast; 1 sachet(s) Gochujang Paste; 1 sachet(s) Sweet Asian Sauce; unit(s) Egg; to taste Oil; to taste Salt; to taste Pepper

with stir-fried courgette and onion

Get tasty recipes from €2.50 per serving

This chicken noodle recipe calls on many classic Asian ingredients to round out its robust flavour profile. Sesame, soy, garlic and ginger all make an appearance and work to create a well-rounded and moreish dish.

Tags:

Family Friendly

•Egg(s) not included

•Protein Rich

Allergens:

Wheat

•Soya

•Sesame

Total Time40 minutes

Cooking Time35 minutes

DifficultyMedium

Ingredients

Serving amount

300 grams

Udon Noodles

(Contains Wheat)

1 pack(s)

Breadcrumbs

(Contains Wheat)

2 sachet(s)

Soy Sauce

(Contains Soya, Wheat)

2 unit(s)

Garlic

1 unit(s)

Courgette

1 sachet(s)

Sesame Seeds

(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)

2 unit(s)

Onion

320 grams

Chicken Breast

1 sachet(s)

Gochujang Paste

(Contains Soya, Wheat)

1 sachet(s)

Sweet Asian Sauce

(Contains Soya, Wheat May be present Crustaceans)

Not included in your delivery

unit(s)

Egg

to taste

Oil

to taste

Salt

to taste

Pepper

Nutrition Values

Energy (kJ)2643 kJ

Energy (kcal)632 kcal

Fat10.2 g

of which saturates2.1 g

Carbohydrate83.3 g

of which sugars12.1 g

Dietary Fiber0 g

Protein50.5 g

Cholesterol0 mg

Salt5.48 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

•Grater

•Baking Sheet with Baking Paper

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic.
Trim the courgette and slice into 1cm rounds.
Halve, peel and thinly slice the onion.

Slice each chicken breast into 4 strips. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

In a bowl, carefully beat one egg (double for 4p).
To another bowl, add breadcrumbs, sesame seeds, salt and pepper.
Toss the chicken in the egg mixture and then in the sesame breadcrumbs.

Arrange chicken in a single layer on a lined baking tray.
Drizzle over 1 tbsp oil (double for 4p).
Bake on the top shelf of the oven until chicken is cooked through and crispy, 16-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

In the last 10 min of remaining cooking time for the chicken, place a pan over high heat with a drizzle of oil.
When hot, add the courgette, onion and garlic.
Fry until soft, 6-8 mins, stirring regularly.

Add the Gochujang paste, Asian stir fry sauce, soy sauce and 50ml water (double for 4p) into the pan.
Carefully break the noodles apart then add to the pan. Allow the sauce and noodles to warm through, 1-2 mins. Season to taste with salt and pepper, if required.