with Noodles and Green Beans
Looking for a super quick and tasty midweek dinner option? Try cooking up our Bulgogi Chicken Stir-Fry in just 15 minutes for a delicious and speedy meal.
Allergens
Utensils
Tags
Bell Pepper
1 unit(s)
Green Beans
80 grams
Lime
1 unit(s)
Diced British Chicken Thigh
210 grams
Egg Noodle Nest
125 grams
Bulgogi Sauce
100 grams
Soy Sauce
25 milliliter(s)
- Boil a full kettle. Pour it into a saucepan with 1/4 tsp salt on high heat.
- Slice the pepper into strips.
- Cut the lime into wedges.
- Trim the green beans.
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the chicken, 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, boil the green beans and noodles, 3-4 mins.
- Once cooked, drain and run under cold water.
- Next, add the pepper to the pan and fry, 3-4 mins.
- Stir in the bulgogi and soy and fry, 1-2 mins.
- Add the cooked noodles to the pan. Toss to coat and warm through, 1-2 mins.
- Add a splash of water if it's dry.
- Share the chicken noodles between your bowls.
- Serve with a lime wedge on the side for squeezing over.
Enjoy!
2331
kJ
Energy (kJ)
557
kcal
Energy (kcal)
14
g
Fat
3.7
g
of which saturates
73.6
g
Carbohydrate
21.5
g
of which sugars
36.6
g
Protein
4.44
g
Salt
with Fresh Veg, Sambal and Lime
