Umami Asian Chicken Noodles
with bell pepper and scallion
Peanut butter and miso paste join forces in this Asian-inspired recipe to create a sauce that's full of umami flavour.
Tags:
Quick
•Calorie Smart
•Family Friendly
•Protein Rich
Allergens:
Peanut
•Soya
•Wheat
•Egg
The quantities provided above are averages only.
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 sachet(s)
Peanut Butter
(Contains Peanut)
2 unit(s)
Scallion
2 unit(s)
Garlic
1 unit(s)
Pak Choi
260 grams
Diced Irish Chicken Breast
1 unit(s)
Bell Pepper
2 sachet(s)
Sweet Asian Sauce
(Contains Soya, Wheat May be present Crustaceans)
150 grams
Egg Noodles
(Contains Egg, Wheat)
1 sachet(s)
Miso Paste
(Contains Soya, Wheat)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
Nutrition Values
Energy (kJ)2637 kJ
Energy (kcal)630 kcal
Fat13.8 g
of which saturates1.5 g
Carbohydrate77.2 g
of which sugars19.1 g
Dietary Fiber0.2 g
Protein50.7 g
Cholesterol0 mg
Salt2.56 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
•Grater
Cooking Steps
1
- Boil a large pot of salted water for the egg noodles.
- Trim and thinly slice the scallion.
- Peel and grate the garlic (or use a garlic press).
- Halve the pepper and discard the core and seeds. Slice into thin strips.
- Trim the pak choi then thinly slice widthways.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- 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.
- Drizzle with oil and toss to prevent sticking.
3
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the chicken, bell pepper and garlic. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Fry until chicken is golden brown and cooked through, 8-10 mins.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
4
- Meanwhile, to a bowl add the sweet Asian sauce, miso paste, peanut butter and 25ml water (per 2P).
- Mix well to combine.
5
- Add the sauce to the pan along with the pak choi.
- Cook until the pak choi is wilted, 2-3 mins.
- Add a splash of water to loosen the sauce if necessary.
- Add the drained noodles and mix well to coat in the sauce.
- Taste and season with salt and pepper, if required.
6
- Divide your flavourful chicken noodles between bowls.
- Garnish with a scattering of scallion.
