with Mushrooms, Green Beans and Sesame Seeds
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
480 grams
Sliced Mushrooms
120 grams
Green Beans
150 grams
Egg Noodle Nest
125 grams
Bulgogi Sauce
100 grams
Soy Sauce
25 milliliter(s)
Sriracha Sauce
15 grams
Roasted White Sesame Seeds
5 grams
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.
- Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Meanwhile, trim and halve the green beans.
- Next, pour the boiled water into a saucepan with 1/2 tsp salt on high heat.
- Boil the noodles and green beans, 4 mins.
- Once cooked, drain and run under cold water.
- When the chicken is cooked, stir in the bulgogi, soy, sriracha and water (see pantry).
- Simmer, 1-2 mins.
- Mix in the cooked noodles and beans. Add another splash of water if needed.
- Share between your bowls.
- Sprinkle over the sesame seeds.
2777
kJ
Energy (kJ)
664
kcal
Energy (kcal)
9.2
g
Fat
2.1
g
of which saturates
68
g
Carbohydrate
19.4
g
of which sugars
7.1
g
Dietary Fibre
71.6
g
Protein
4.76
g
Salt
