Chinese Chicken & Veggie Noodles
with Sesame Fried Eggs
Put your table manners on hold for tonight – these saucy noodles deserve to be slurped! With tender chicken, a medley of veggies and fried eggs with crunchy sesame seeds, this bright bowl is perfectly satisfying on a hectic weeknight.
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 4 people
/ Serving 4 people
1 unit
carrot
1 unit
zucchini
1 bag
green beans
2 clove
garlic
2 leaves
kaffir lime leaves
1 unit
lemon
1 packet
chicken thighs
1 packet
ramen noodles
(ContainsGlutenMay be present Egg, Soy)1 packet
oyster sauce
(ContainsGluten, Molluscs)1 tub
sesame oil blend
(ContainsSesame)1 sachet
mixed sesame seeds
(ContainsSesameMay be present Soy, Tree Nuts, Gluten, Milk, Peanuts)Not included in your delivery
olive oil
2 tbs
warm water
1.5 tbs
soy sauce
(ContainsGluten, Soy)1 tbs
honey
4 unit
eggs
(ContainsEgg)
Bring a large saucepan of water to the boil. Thinly slice the carrot (unpeeled) into half-moons. Cut the zucchini into 2cm chunks. Trim the green beans and slice into thirds. Finely chop the garlic (or use a garlic press). Remove the centre veins, then very finely chop the kaffir lime leaves. TIP: Kaffir lime leaves are fibrous so chop them finely. Zest the lemon to get a pinch, then slice into wedges. Cut the chicken thigh into 2cm chunks.
Add the ramen noodles to the saucepan of boiling water and cook until tender, 4 minutes. Drain and refresh under cold water. In a small bowl, add the oyster sauce, warm water, sesame oil blend, soy sauce and honey. Stir until well combined.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the carrot, zucchini, green beans, then a splash of water and cook until slightly softened, 4-5 minutes. Add the garlic and kaffir lime leaves and cook until fragrant, 1-2 minutes. Transfer to a bowl.
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add 1/2 the chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a medium bowl and repeat with the remaining chicken. Remove from the heat and return the chicken to the pan. Add the noodles, veggies and sauce mixture and toss together until heated through. Stir through a good squeeze of lemon juice and the lemon zest.
Divide the chicken noodle stir-fry between bowls and cover to keep warm. Wash the pan and return to a medium-high heat with a drizzle of olive oil. Add the mixed sesame seeds and crack the eggs on top. Cook until the egg whites are cooked and the yolks are just firm, 4-5 minutes.
Top the Chinese chicken and veggie noodles with the sesame fried eggs. Sprinkle over any sesame seeds remaining in the pan. Serve with the remaining lemon wedges.