Asian-Style Coconut Chicken Noodles
with Veggies & Crushed Peanuts
Tuck into a lightly spiced chicken noodle stir-fry packed with flavour and garnished with crushed peanuts for an added crunch.
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.
Ingredients
1 packet
chicken tenderloins
1 packet
egg noodles
(Contains Egg, Gluten, Wheat;)
1 bag
Broccoli & Carrot Mix
1 tin
coconut milk
1 bag
baby spinach leaves
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 sachet
asian bbq seasoning
(Contains Gluten, Soy, Wheat;)
Not included in your delivery
olive oil
¼ cup
water
1 tbs
soy sauce
(Contains Gluten, Soy;)
1 tsp
brown sugar
1 tsp
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Cooking Steps
• Boil kettle. • In a small bowl, combine the water, the soy sauce, the vinegar and the brown sugar. • Cut chicken tenderloins into 2cm chunks.
• 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 (when no longer pink inside), 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.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook broccoli & carrot mix, tossing until tender, 4-5 minutes. Reduce heat to medium and stir in Asian BBQ seasoning. Cook until fragrant, 1 minute. • Add coconut milk and soy sauce mixture and cook, stirring, until slightly reduced, 1-2 minutes. • Add baby spinach leaves and cooked noodles and return chicken to the pan. Cook, tossing, until wilted and cooked through, 1 minute.
• Divide Asian-style coconut chicken noodles with veggies between bowls. • Top with crushed peanuts to serve. Enjoy!