Easy Indonesian Chicken & Vermicelli Noodles
with Mixed Veggies- Gluten
- Soy
- Sulphites
- Wheat
- Molluscs
We can't work out what we like best in this dish. It could easily be the angel hair vermicelli noodles or the kecap manis-laced chicken and veggies. You decide! *This recipe is under 650kcal per serving.*
Ingredients
1 bag
Carrot & Zucchini Mix
1 packet
vermicelli noodles
1 packet
chicken tenderloins
1 packet
kecap manis
(Contains: Gluten, Soy, Sulphites, Wheat;)
1 packet
oyster sauce
(Contains: Gluten, Wheat, Molluscs;)
1 bag
baby spinach leaves
½
Long Chilli (Optional)
1 sachet
Southeast Asian Spice Blend
Not included in your delivery
olive oil
½ tsp
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• Boil the kettle. In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot & zucchini mix, tossing, until tender, 4-5 minutes. Transfer to a bowl, season and set aside. • Meanwhile, place vermicelli noodles in a medium heatproof bowl. • Add enough boiling water to cover noodles. Cover and set aside until tender, 3-4 minutes. Drain.
• Thinly slice long chilli (if using). • Cut chicken tenderloins into 2cm chunks. • In a medium bowl, combine Southeast Asian seasoning, chicken, a drizzle of olive oil and a pinch of pepper. • In a small bowl, combine kecap manis, oyster sauce, the vinegar and a splash of water.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken, tossing, until browned and cooked through (when no longer pink inside), 5-6 minutes. • Stir in kecap manis mixture and veggies, cook until combined, 1 minute. • Remove from heat and add vermicelli noodles and baby spinach leaves, tossing to combine. Season to taste.
• Divide Indonesian chicken and vermicelli noodles between bowls. • Top with chilli to serve. Enjoy!
