Easy Chicken & Kimchi Egg Noodle Stir-Fry
with Mushrooms & Baby Spinach- Gluten
- Molluscs
- Wheat
- Sesame
- Soy
- Eggs
This flavourful stir-fry combines tender chicken, slurp-tastic egg noodles and crisp vegetables, all tossed in a sweet-soy seasoning and finished with a kick of plant-based kimchi. A fast, satisfying weeknight dinner with a tangy twist! We’ve replaced the udon noodles in this recipe with egg noodles due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
1 packet
Baby Spinach Leaves
1
Carrot
330 g
Chicken Thigh
1 packet
Garlic Paste
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
plant-based kimchi
1 packet
Sliced Mushrooms
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat;)
1 packet
Egg Noodles
(Contains: Eggs, Gluten, Wheat;)
Not included in your delivery
1 drizzle
olive oil
1 tsp
brown sugar
¼ cup
water
Utensils
Cooking Steps
• Boil the kettle. 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.
• Meanwhile, thinly slice carrot into half-moons. • Cut chicken thigh into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook sliced mushrooms and carrot, until just softened, 2 minutes. • Add chicken and sweet soy seasoning and cook until browned and cook through, 5-6 minutes. • Reduce heat to medium then add garlic paste and cook until fragrant, 1 minute. • Add cooked udon noodles, baby spinach leaves, oyster sauce, the brown sugar and water, tossing until well combined, 1 minute. Season to taste.
• Divide chicken egg noodle stir-fry between bowls.
• Top with plant-based kimchi to serve. Enjoy!
