with Noodles and Sugar Snap Peas
Named after Korea's most well-known BBQ dish, bulgogi sauce has a sweet and smoky flavour, thanks to its mix of soy, garlic, brown sugar and pear & apple purees. Bulgogi is a perfect match for rice and noodle dishes or even as a flavour driver in tacos.
Allergens
Utensils
Tags
Bell Pepper
1 unit(s)
Lime
1 unit(s)
Diced British Chicken Thigh
210 grams
Egg Noodle Nest
125 grams
Sugar Snap Peas
80 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.
- 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 noodles, 3-4 mins.
- Once cooked, drain and run under cold water.
- Next, add the pepper and sugar snap peas 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!
558
kcal
Energy (kcal)
2334
kJ
Energy (kJ)
13.9
g
Fat
3.6
g
of which saturates
74
g
Carbohydrate
21.7
g
of which sugars
6.8
g
Dietary Fibre
37.2
g
Protein
4.44
g
Salt
with Fresh Veg, Sambal and Lime
