with Quick-Prep Greens & Crushed Peanuts
Packed full of protein, this Asian chicken and noodle dish is the perfect energy boost you need to hit the gym, football field or swimming pool. With the addition of aromatic ginger paste and crunchy peanuts, you're in for a quickly cooked taste sensation that'll have you running for more.
Allergens
Utensils
Tags
Olive oil
Chicken tenderloins
1 packet
Asian stir-fry mix
1 bag
Egg noodles
1 packet
Ginger paste
1 packet
Asian bbq seasoning
1 sachet
Oyster sauce
1 packet
Brown sugar
0.6 tbs
Vinegar
1 tbs
Water
0.25 cup
Crushed peanuts
1 packet
• Boil the kettle. Cut chicken tenderloins into 2cm chunks. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook Asian stir-fry mix, tossing, until tender, 4-5 minutes. Transfer to a bowl.
• Meanwhile, half-fill a medium saucepan with the boiling water. • Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and set aside.
• Return the frying pan to high heat with a drizzle of olive oil. When the oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to medium, add ginger paste and Asian BBQ seasoning and cook, tossing until fragrant, 1 minute. • Add oyster sauce, the brown sugar, the vinegar and water and cook, stirring until slightly thickened, 1 minute. • Return the veggies to the frying pan, then add noodles and toss to combine. Season with pepper.
• Divide the Asian-style chicken noodle stir-fry with greens between bowls. • Top with crushed peanuts to serve. Enjoy!
2739
kJ
Energy (kJ)
14.5
g
Fat
2.5
g
of which saturates
76.5
g
Carbohydrate
14.8
g
of which sugars
51.2
g
Protein
2685
mg
Sodium
