Double Makrut Lime & Coconut Chicken Noodles
with Veggies & Crushed Peanuts
- Peanuts
- Eggs
- Gluten
- Wheat
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
Ingredients
1 packet
Broccoli & Carrot Mix
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
Baby Spinach Leaves
660 g
Chicken Tenderloins
1 packet
Egg Noodles
(Contains: Eggs, Gluten, Wheat;)
1 sachet
Asian BBQ Seasoning
(Contains: Gluten, Wheat, Soy;)
1 packet
Coconut Milk
Cooking Steps
Custom Recipe: If you've doubled your chicken tenderloins, cut extra chicken as above.
Custom Recipe: Cook chicken in batches for the best results.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook broccoli, tossing, until tender, 4-5 minutes. Reduce heat to medium and stir in Asian BBQ seasoning. Cook until fragrant, 1 minute. • Add coconut milk and soy sauce mixture and cook, stirring, until slightly reduced, 1-2 minutes. • Add baby spinach leaves and cooked noodles and return chicken to the pan. Cook, tossing, until wilted and cooked through, 1 minute.
• Divide Asian-style coconut chicken noodles with veggies between bowls. • Top with crushed peanuts to serve. Enjoy!
