Double Makrut Lime & Coconut Chicken Noodles

Name: Double Makrut Lime & Coconut Chicken Noodles with Veggies & Crushed Peanuts
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 1 olive oil; 2 leaves makrut lime leaves; ¼ cup water; 2 tbs soy sauce; 1 tsp vinegar (white wine or rice wine); 1 tsp brown sugar; 2 packet chicken tenderloins; 1 packet egg noodles; 1 bag Broccoli & Carrot Mix; 1 sachet Southeast Asian Spice Blend; 1 packet coconut milk; 1 bag baby spinach leaves; 1 packet crushed peanuts

with Veggies & Crushed Peanuts

Get up to $200 off!

This dish has a lot going for it! Makrut lime leaves are mixed with soy sauce to create the perfect marinade for tender chicken, noodles and a bowl full of bright veggies. Get in quick, this one won't last long!

Allergens:

Gluten

•Soja

•Egg

•Wheat

•Jordnødder

The quantities provided above are averages only.

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.

Preparation Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 leaves

makrut lime leaves

2 packet

chicken tenderloins

1 packet

egg noodles

(Contains: Egg, Gluten, Wheat;)

1 bag

Broccoli & Carrot Mix

1 sachet

Southeast Asian Spice Blend

1 packet

coconut milk

1 bag

baby spinach leaves

1 packet

crushed peanuts

(Contains: Jordnødder; May be present: Gluten, Latte, Sesamsamen, Soja, Weizen, Mandeln, Paranüsse, Cashew, Haselnüsse, Macadamia, Pecannüsse, Pine Nut, Pistazien, Walnut.)

Not included in your delivery

olive oil

¼ cup

water

2 tbs

soy sauce

(Contains: Gluten, Soja;)

1 tsp

vinegar (white wine or rice wine)

1 tsp

brown sugar

Nutritional Values

Energy (kJ)3174 kJ

Fat30.5 g

of which saturates17.6 g

Carbohydrate62.2 g

of which sugars8.5 g

Protein86.1 g

Sodium1144 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Large Frying Pan

Cooking Steps

• Boil the kettle. Remove centre veins from makrut lime leaves, then very finely chop. • In a small bowl combine makrut lime leaves, the water, soy sauce, vinegarand brown sugar. • Cut chicken tenderloin into 2cm chunks.

TIP: The makrut lime leaves are fibrous so you want to cut them into small pieces!

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Season. Transfer to a plate. • Meanwhile, half-fill a medium saucepan with boiling water. Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and set aside.

TIP: Cook chicken in batches for the best results.

• Return the frying pan to a medium-high heat with a drizzle of olive oil. • Cook carrot & broccoli mix, tossing until tender, 4-5 minutes. Reduce heat to medium and stir in Southeast Asian spice blend, cook until fragrant, 1 minute. • Add coconut milk and makrut-sauce mixture, cook, stirring, until slightly reduced, 1-2 minutes. • Add baby spinach leaves, cooked noodles and return chicken to the pan, cook tossing, until wilted, 1 minute.