One-Pan Asian-Style Chicken & Noodles
with Rainbow Veggies & Crushed Peanuts- Gluten
- Molluscs
- Wheat
- Soy
- Peanuts
- Gluten
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
In this one pan wonder, whip up sweet chilli and oyster sauce-doused chicken, with tasty vermicelli noodles. With colourful veggies and crushed peanuts for garnish, you'll be coming back for seconds (and thirds!). *This recipe is under 650kcal per serving.*
Ingredients
1
carrot
1
zucchini
1 tin
sweetcorn
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
sweet chilli sauce
1 packet
vermicelli noodles
1 packet
chicken mince
1 packet
ginger paste
1 bag
baby spinach leaves
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
Not included in your delivery
olive oil
½ tbs
soy sauce
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
• Boil the kettle. • Cut carrot and zucchini into half-moons. Drain sweetcorn. • In a small bowl, combine oyster sauce, sweet chilli sauce and the soy sauce. • Place vermicelli noodles in a medium heatproof bowl. Add enough boiling water to cover the noodles. Cover and set aside until tender, 3-4 minutes. Drain.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook carrot, zucchini and corn, until just tender, 2-3 minutes. Add chicken mince, breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium-high, add ginger paste and cook, until fragrant, 1 minute.
• Add oyster sauce mixture, vermicelli noodles and baby spinach leaves. • Toss to combine, 1 minute. Season.
• Divide Asian-spiced chicken and noodles with rainbow veggies between bowls. • Top with crushed peanuts to serve. Enjoy!
