with Sriracha and Peanuts
Looking for a super quick and tasty midweek dinner option? Try cooking up our Bulgogi Chicken and Mushroom Noodles in just 15 minutes for a delicious and speedy meal.
Allergens
Utensils
Tags
Diced British Chicken Breast
240 grams
Sliced Mushrooms
120 grams
Egg Noodle Nest
2 nest(s)
Bulgogi Sauce
100 grams
Soy Sauce
15 milliliter(s)
Sriracha Sauce
15 grams
Salted Peanuts
40 grams
Butter
20 grams
Water for the Sauce
200 milliliter(s)
- Boil a full kettle.
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the chicken and mushrooms, 8-10 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Meanwhile, pour the boiled water into a saucepan with 1/2 tsp salt on high heat.
- Boil the noodles, 4 mins.
- Once cooked, drain and run under cold water.
- Add the bulgogi, soy, butter and water (see pantry for both) to the chicken. Bring to the boil and simmer, 3-4 mins.
- Stir in the cooked noodles and toss to coat.
- Taste and season with salt and pepper if needed.
- Share the noodles between your bowls.
- Drizzle over the sriracha (add less if you'd prefer things milder).
- Sprinkle over the peanuts to finish.
- Enjoy!
2901
kJ
Energy (kJ)
693
kcal
Energy (kcal)
24.7
g
Fat
8.5
g
of which saturates
66.5
g
Carbohydrate
19.3
g
of which sugars
5
g
Dietary Fibre
47.5
g
Protein
4.07
g
Salt
with Burger Sauce Slaw, Cheese and Crispy Onions
