with Noodles and Green Beans
This Bulgogi Chicken Stir-Fry is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
Allergens
Utensils
Tags
Bell Pepper
1
Garlic Clove
1
Lime
1
Green Beans
80
Diced British Chicken Thigh
210
Egg Noodle Nest
2
Bulgogi Sauce
100
Soy Sauce
25
a) Halve the bell pepper and discard the core and seeds. Slice into thin strips.
b) Peel and grate the garlic (or use a garlic press).
c) Zest and cut the lime into wedges.
d) Trim the green beans and chop into thirds.
a) Bring a large saucepan of water to the boil with 1/4 tsp salt for the noodles.
b) Heat a drizzle of oil in a large frying pan on medium-high heat.
c) Once hot, add the diced chicken and season with salt and pepper. Fry until golden brown on the outside, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
a) Meanwhile, when your pan of water is boiling, add the noodles and cook until tender, 3-4 mins.
b) Once cooked, drain in a sieve and run under cold water to stop them sticking together.
a) Once the chicken is browned, add the sliced pepper and sugar snap peas to the pan and fry until softened, 3-4 mins.
b) Once the veg has softened, stir in the garlic, lime zest, bulgogi sauce and soy sauce.
c) Stir-fry until everything's piping hot and the chicken is cooked through, 1-2 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Once the noodles are cooked, add them to the chicken stir-fry and toss to coat in the sauce.
b) Cook until piping hot, 1-2 mins. Add a splash of water if you feel it needs it.
a) Share the bulgogi chicken noodles between your bowls.
b) Serve with a lime wedge on the side for squeezing over.
c) Enjoy!
2354
kJ
Energy (kJ)
563
kcal
Energy (kcal)
13.7
g
Fat
3.4
g
of which saturates
76.8
g
Carbohydrate
22.9
g
of which sugars
36.1
g
Protein
4.05
g
Salt
with Fresh Veg, Sambal and Lime
