Quick Makrut Lime & Coconut Chicken Noodles

Name: Quick Makrut Lime & Coconut Chicken Noodles with Veggies & Crispy Shallots
Total time: 25 min
Yield: 2
Cuisine: Thai
Ingredients: olive oil; ¼ cup water; 2 tbs soy sauce; 1 tsp vinegar (white wine or rice wine); 1 tsp brown sugar; 1 leaves makrut lime leaves; 1 packet chicken tenderloins; 1 packet egg noodles; 1 bag Broccoli & Carrot Mix; 1 sachet Southeast Asian Spice Blend; 1 packet coconut milk; 1 bag baby spinach leaves; 1 packet crispy shallots

with Veggies & Crispy Shallots

4.5(567)

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Calories

:

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Protein

:

49.6g protein

Preparation Time

:

25 minutes

Difficulty

:

Easy

Allergens:

Gluten
Soy
Eggs
Wheat
May contain traces of allergens

This dish has a lot going for it! Makrut lime leaves are mixed with soy sauce to create the perfect marinade for tender chicken, noodles and a bowl full of bright veggies. Get in quick, this one won't last long! *Unfortunately, this week’s crushed peanuts were in short supply, so we’ve replaced them with crispy shallots. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 leaves

makrut lime leaves

1 packet

chicken tenderloins

1 packet

egg noodles

(Contains: Gluten, Eggs, Wheat;)

1 bag

Broccoli & Carrot Mix

1 sachet

Southeast Asian Spice Blend

1 packet

coconut milk

1 bag

baby spinach leaves

1 packet

crispy shallots

Not included in your delivery

olive oil

¼ cup

water

2 tbs

soy sauce

(Contains: Gluten, Soy;)

1 tsp

vinegar (white wine or rice wine)

1 tsp

brown sugar

Nutritional Values

Energy (kJ)2946 kJ

Fat28.1 g

of which saturates16.8 g

Carbohydrate62.2 g

of which sugars8.5 g

Protein49.6 g

Sodium1072 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

•Medium Saucepan

Cooking Steps

PDF

1

• Boil kettle. Remove centre veins from makrut lime leaves then very finely chop. • In a small bowl combine makrut lime leaves, the water, the soy sauce, the vinegar and the brown sugar. • Cut chicken tenderloins into 2cm chunks.

TIP: The makrut lime leaves are fibrous so you want to cut them into small pieces!

2

• 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.

3

• 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 Southeast Asian spice blend, cook until fragrant, 1 minute. • Add coconut milk and makrut-sauce mixture and cook, stirring, until slightly reduced, 1-2 minutes. • Add baby spinach leaves, cooked noodles and cooked chicken to the pan. Cook, tossing, until wilted, 1 minute.