Satay 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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Broccoli & Carrot Mix
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1 packet
Baby Spinach Leaves
330 g
Chicken Tenderloins
1 packet
Egg Noodles
(Contains: Eggs, Gluten, Wheat;)
1 sachet
Asian BBQ Seasoning
(Contains: Gluten, Wheat, Soy;)
1 packet
Coconut Milk
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, 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!
