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
Bell Pepper
1 unit(s)
Lime
1 unit(s)
Diced British Chicken Breast
240 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 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. 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 pepper and 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 and 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.
2164
kJ
Energy (kJ)
517
kcal
Energy (kcal)
6.3
g
Fat
1.3
g
of which saturates
70.4
g
Carbohydrate
22
g
of which sugars
6.3
g
Dietary Fibre
41.6
g
Protein
3.56
g
Salt
