with Fresh Veg, Sambal and Lime
Ready in less than 15 minutes, this speedy Super Quick Bulgogi Chicken Noodle Stir-Fry is full of flavour. 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
Lime
1 unit(s)
Diced British Chicken Breast
240 grams
Sliced Mushrooms
120 grams
Egg Noodle Nest
125 grams
Young Pea Pods
80 grams
Bulgogi Sauce
100 grams
Sambal Paste
15 grams
Soy Sauce
20 milliliter(s)
- Boil a full kettle. Pour it into a saucepan with ½ tsp on high heat.
- Cut the lime into wedges.
- 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. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Meanwhile, boil the noodles, 4 mins.
- Once cooked, drain and run under cold water.
- Next, add the young pea pods to the pan. Fry, 3-4 mins.
- Stir in the bulgogi, sambal and soy. Fry, 1-2 mins.
- Add the cooked noodles to the pan. Toss to coat. Warm through, 1-2 mins.
- Add a splash of water if it's a bit dry.
- Share the noodles between your bowls.
- Serve with a lime wedge on the side for squeezing over.
2089
kJ
Energy (kJ)
499
kcal
Energy (kcal)
6.2
g
Fat
1.3
g
of which saturates
66.2
g
Carbohydrate
18.1
g
of which sugars
5.2
g
Dietary Fibre
41.5
g
Protein
3.54
g
Salt
with Fresh Veg, Sambal and Lime
with Fresh Veg, Sambal and Lime
