with Mushrooms, Young Pea Pods and Peanuts
Super speedy, these Easy Peasy Bulgogi Chicken Noodles take only 15 minutes to make. A popular Korean condiment, bulgogi sauce has a sweet and smoky flavour, thanks to its mix of black bean puree, brown sugar and pear puree.
Allergens
Utensils
Tags
Diced British Chicken Breast
240 grams
Sliced Mushrooms
120 grams
Lime
1 unit(s)
Salted Peanuts
25 grams
Egg Noodle Nest
125 grams
Young Pea Pods
80 grams
Bulgogi Sauce
100 grams
Soy Sauce
20 milliliter(s)
Sriracha Sauce
16 milliliter(s)
Water
50 milliliter(s)
- Boil a full kettle.
- Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the chicken and mushrooms, 8-10 mins. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
- Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Meanwhile, cut the lime into wedges. Crush the peanuts in the unopened sachet using a rolling pin.
- Next, pour the boiled water into a saucepan with ½ tsp salt on high heat.
- Boil the noodles, 4 mins. Once cooked, drain and run under cold water.
- A couple of mins before the chicken and mushrooms are cooked, add the young pea pods to the frying pan and stir-fry for the remaining time.
- When the chicken and veg is cooked, stir in the bulgogi, soy, sriracha and water (see pantry).
- Simmer, 1-2 mins.
- Mix in the cooked noodles. Add another splash of water if needed.
- Squeeze in some lime juice.
- Share between your bowls.
- Sprinkle over the peanuts.
- Serve any remaining lime wedges on the side for squeezing over.
2404
kJ
Energy (kJ)
575
kcal
Energy (kcal)
12
g
Fat
2.4
g
of which saturates
69.2
g
Carbohydrate
19.9
g
of which sugars
5.9
g
Dietary Fibre
44.5
g
Protein
4.38
g
Salt
