[Quick, Easy] Soy-Ginger Chicken & Vermicelli Noodles
with Lime & Crushed Peanuts
- Gluten
- Soy
- Wheat
- Peanuts
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
Ingredients
1 packet
Asian Greens
1 packet
Vermicelli Noodles
1 packet
Asian Stir-Fry Sauce
(Contains: Gluten, Soy, Wheat;)
2
Garlic
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
Sweet Chilli Sauce
330 g
Chicken Tenderloins
1
Zucchini
1
Lime
1
Carrot
Cooking Steps
Boil the kettle. Finely chop garlic. Slice carrot and zucchini into half-moons. Roughly chop the Asian greens. Zest lime (see ingredients) to get a generous pinch and slice into wedges. Cut chicken tenderloins into bite-sized chunks.
Place the 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.
While noodles are soaking, in a large frying pan, heat a drizzle of olive oil over a high heat. Add chicken, carrot and zucchini and cook, tossing occasionally, until browned and cooked through, 4-5 minutes. Reduce heat to low and add Asian greens, garlic and butter and cook until fragrant, 2 minutes.
Remove frying pan from heat. Add the soy-ginger stir-fry sauce, lime zest, a generous squeeze of lime juice and flat noodles. Toss to combine and season to taste. Divide the soy-ginger chicken noodles between bowls. Drizzle over the sweet chilli sauce. Sprinkle with the crushed peanuts. Serve with any remaining lime wedges. Enjoy!
