with Noodles and Young Pea Pods
Ready in less than 15 minutes, this speedy Super Quick Bulgogi Chicken 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. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
Allergens
Utensils
Tags
Bell Pepper
1 unit(s)
Lime
1 unit(s)
Diced British Chicken Thigh
240 grams
Egg Noodle Nest
125 grams
Young Pea Pods
80 grams
Bulgogi Sauce
100 grams
Soy Sauce
25 milliliter(s)
- Boil a full kettle. Pour it into a saucepan with 1/2 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. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Meanwhile, boil the noodles, 3-4 mins.
- Once cooked, drain and run under cold water.
- Next, add the pepper and pea pods to the chicken pan. Fry, 3-4 mins.
- Stir in the bulgogi 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.
Enjoy!
2458
kJ
Energy (kJ)
587
kcal
Energy (kcal)
16.2
g
Fat
4.3
g
of which saturates
69.7
g
Carbohydrate
21.9
g
of which sugars
5.6
g
Dietary Fibre
41.8
g
Protein
4.57
g
Salt
with Fresh Veg, Sambal and Lime
with Oven-Ready Cauliflower Cheese and Baby Leaf Salad
