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Kecap Chicken & Veggie Noodle Bowl
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Kecap Chicken & Veggie Noodle Bowl

Kecap Chicken & Veggie Noodle Bowl

with Fried Egg & Crushed Peanuts

For the ultimate weeknight meal that's ready in a flash, this flavourful chicken and veggie-loaded noodle bowl ticks all the right boxes. Topped with a fried egg and a sprinkle of peanuts for extra crunch, you will not be disappointed!

Allergens:
Egg
Gluten
Wheat
Mollusc
Soja
Schwefeldioxide und Sulfite
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 Time20 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

egg noodles

1

zucchini

1 packet

oyster sauce

1 packet

Kecap Manis

pinch

Chilli Flakes

1 packet

Broccoli & Carrot Mix

1 packet

Ginger Paste

1 packet

chicken breast

1 packet

baby spinach leaves

1 packet

crushed peanuts

Not included in your delivery

olive oil

2

egg

½ tbs

soy sauce

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Nutritional Values

Energy (kJ)2877 kJ
Calories688 kcal
Fat15.7 g
of which saturates3.8 g
Carbohydrate80.7 g
of which sugars21.7 g
Dietary Fibre9.2 g
Protein55.3 g
Sodium2566 mg
The average adult daily energy intake is 8700 kJ

Utensils

Saucepan
Large Non-Stick Pan
Small Non-Stick Pan

Cooking Steps

1
1

• Boil the kettle. Half-fill a medium saucepan with the boiled water. • Cook egg noodles in the water over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and set aside. • Meanwhile, cut chicken breast into 2cm chunks. Slice zucchini into thin sticks. In a small bowl, combine oyster sauce, kecap manis, the soy sauce and a pinch of chilli flakes (if using).

2
2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook broccoli & carrot mix and zucchini, tossing, until tender, 5-6 minutes. • Add ginger paste and cook until fragrant, 1 minute. • Transfer to a bowl.

TIP: Add a dash of water to the pan to help speed up the cooking process.

3
3

• Meanwhile, in a small frying pan, heat a generous drizzle of olive oil over high heat. • When oil is hot, crack the eggs into the pan. Cook until egg whites are firm and yolks are cooked to your liking, 4-5 minutes. Transfer to a plate and cover to keep warm. • Return large frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Return noodles and veggies to pan, then add sauce mixture and baby spinach leaves, tossing, until combined, 1 minute. Season with pepper.

TIP: For best results, drain the oil from the pan before cooking the sauce.

4
4

• Divide kecap chicken and veggie noodles between bowls. • Top with fried egg, crushed peanuts and a pinch of chilli flakes (if using) to serve. Enjoy!

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