No Chop Chicken & Noodle Stir-Fry
with Teriyaki Asian Veg & Sriracha
- Eggs
- Gluten
- Wheat
- Soy
- Sesame
- Soy
- May contain traces of allergens
Dig into this delightful combo of colour and flavour for some major slurping and crunching action! Crispy chicken are paired with a saucy egg noodle stir-fry packed with veggies for an unforgettable and speedy meal.
Ingredients
1 packet
Egg Noodles
(Contains: Eggs, Gluten, Wheat)
1 packet
Garlic Paste
1
Chicken Breast Strips
1 packet
Soy Sauce Mix
(Contains: Gluten, Soy, Wheat)
1 packet
Sriracha
(May be present: Soy)
1 packet
Teriyaki Sauce
(Contains: Gluten, Sesame, Soy, Wheat)
1 packet
Asian Stir-Fry Mix
Not included in your delivery
1 drizzle
olive oil
¼ cup
water (for the gyoza)
¼ cup
water (for the sauce)
Utensils
Cooking Steps
• Boil the kettle. 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.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil.
• When oil is hot, cook chicken breast strips in batches, until browned and cooked through, 4-5 minutes. Transfer to a plate and cover to keep warm.
TIP: The chicken is cooked when it is no longer pink inside.
• While chicken is cooking, in a small bowl, combine teriyaki sauce, soy sauce mix and the water (for the sauce).
• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil.
• Cook Asian stir-fry mix until tender, 4-5 minutes. Add garlic paste and cook until fragrant, 1 minute.
• Add cooked egg noodles and teriyaki mixture, tossing to combine, 1 minute. Season to taste with pepper.
• Divide noodle stir-fry between bowls. Top with chicken.
• SPICY! Use less sriracha if you’re sensitive to heat! Drizzle over sriracha to serve. Enjoy!
