Kecap Chicken & Veggie Noodle Bowl

Name: Kecap Chicken & Veggie Noodle Bowl with Fried Egg & Crushed Peanuts
Total time: 20 min
Yield: 2
Cuisine: Indonesian
Ingredients: olive oil; 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; 2 egg; 1 packet chicken breast; 1 packet baby spinach leaves; 1 packet crushed peanuts; ½ tbs soy sauce

with Fried Egg & Crushed Peanuts

Get up to $200 off!

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

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

egg

½ tbs

soy sauce

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

• 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).

• 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.

• 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.

• 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!