Thai-Style Mild Chicken & Noodle Larb
with Rainbow Veg & Crushed Peanuts
This dish really is lightning fast! If you can bear it, it’s well worth taking a bit of time to cut the veggies lengthways, into pieces that are roughly the same size. Not only does it make your noodle bowl look rather cheffy, but mimicking the long thin shape of the ramen noodles makes everything easier to gobble up!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
/ Serving 4 people
/ Serving 4 people
1 clove
garlic
1 knob
ginger
1 unit
carrot
1 unit
red capsicum
1 bag
snow peas
1 packet
chicken mince
1 packet
ramen noodles
(ContainsGlutenMay be present Soy, Egg)1 packet
granulated peanuts
(ContainsPeanutsMay be present Gluten, Milk, Tree Nuts, Sesame, Soy)1 packet
black sesame seeds
(ContainsSesameMay be present Gluten, Milk, Tree Nuts, Peanuts, Soy)1 bunch
spring onions
Not included in your delivery
olive oil
⅓ cup
soy sauce (or gluten-free tamari soy sauce)
(ContainsSoy, Gluten)2 tsp
fish sauce
(ContainsFish)2 tbs
brown sugar
(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)2 tbs
rice wine vinegar
1 tbs
water
Bring a medium saucepan of salted water to the boil. Peel and crush the garlic. Peel and grate the ginger. TIP: Use the edge of a teaspoon to gently scrape the skin off the ginger. Cut the carrot into 0.5 cm thick batons. Cut the red capsicum into 1 cm strips. Trim the ends of the snow peas. TIP: Slice the snow peas in half lengthways if you have time. Finely slice the spring onion.
In a small bowl, mix together the soy sauce, fish sauce, brown sugar, rice wine vinegar and water (use suggested amount). TIP: You can use white wine vinegar if you don’t have rice wine vinegar!
Place the carrot, red capsicum and snow peas into the saucepan of boiling water for 1 minute. Remove from the saucepan using a slotted spoon or tongs and place in a colander. Rinse under cold water and set aside on plate lined with a paper towel. Return the saucepan of water to the boil.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the garlic and ginger and cook for 1 minute, or until fragrant. Add the chicken mince and cook, breaking up with a wooden spoon, for 5-6 minutes, or until just browned. Add 1/2 the sauce to the frying pan and cook,stirring regularly, for 2-3 minutes or until the sauce begins to reduce. Remove the frying pan from the heat and stir through the veggies.
While the chicken larb is cooking, add the ramen noodles to the saucepan of boiling water. Cook for 4 minutes, or until soft. Drain and refresh under cold water.
Divide the ramen noodles between bowls. Top with the Thai-style mild chicken larb and rainbow veg. Drizzle over the remaining sauce and garnish the adult's portion with the granulated peanuts, black sesame seeds and spring onion.