Chinese Sichuan Chicken & Noodle Stir-fry
with Peanuts
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Carrot
330 g
Chicken Thigh
1 packet
Coriander
1 packet
Udon Noodles
(Contains: Gluten, Wheat;)
1 packet
Ginger Paste
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1 packet
Asian Greens
1 packet
Sichuan Garlic Paste
(Contains: Gluten, Soy, Fish, Sesame;)
1
Zucchini
Cooking Steps
Bring a medium saucepan of water to the boil. Cut the zucchini into 1cm chunks. Thinly slice the carrot (unpeeled) into half moons. Roughly chop the Asian greens. Roughly chop the coriander. Finely grate the ginger. Chop the chicken thigh into 2cm chunks.
Add the udon noodles to the saucepan of boiling water and cook until just tender, 2-3 minutes. Drain and refresh under cold water.
While the noodles are cooking, combine the soy sauce, Sichuan garlic paste and sesame oil in a small bowl and set aside.
In a large wok or frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the chicken and cook, turning occasionally, until browned and cooked through, 5-6 minutes. Set aside in a covered bowl to keep warm.
Return the wok or frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the zucchini and carrots and cook, until softened, 3-4 minutes. Add the Asian greens and ginger and cook, until slightly wilted and fragrant, 1-2 minutes. Add the noodles, chicken and the Sichuan mixture, and toss to coat.
Divide the chicken and noodles between bowls and top with the coriander and roasted peanuts.
