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Quick Singaporean Chicken Noodle Stir-Fry
Quick Singaporean Chicken Noodle Stir-Fry

Quick Singaporean Chicken Noodle Stir-Fry

with Garlic Veggies & Sriracha Dressing

These springy egg noodles coated in a zingy and sweet syrupy sauce and packed with veggies and slow-cooked chicken will transport your senses! Even add drizzle of sriracha for a spike of heat.

Allergens:
Eggs
Gluten
Wheat
Soy
Sulphites

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

egg noodles

(Contains: Eggs, Gluten, Wheat;)

1 packet

Asian greens

1

carrot

½

lemon

1 packet

slow-cooked chicken breast

1 sachet

satay seasoning

1 packet

kecap manis

(Contains: Gluten, Wheat, Soy, Sulphites;)

1 packet

garlic paste

1 packet

sriracha

(May be present: Soy.)

Not included in your delivery

olive oil

1 packet

soy sauce mix

(Contains: Gluten, Wheat, Soy;)

¼ cup

water

Nutritional Values

Energy (kJ)2727 kJ
Fat10.2 g
of which saturates2 g
Carbohydrate102 g
of which sugars36.8 g
Protein33.3 g
Sodium2912 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Large Frying Pan

Cooking Steps

1
1

• 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.

2
2

• Meanwhile, roughly chop Asian greens. Thinly slice carrot into sticks. Cut lemon into wedges. • Drain slow-cooked chicken breast. Transfer to a large bowl, then roughly shred. • In a medium bowl, combine satay seasoning, kecap manis, soy sauce mix and the water. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot, until tender, 4-5 minutes. Add Asian greens and garlic paste and cook, until slightly wilted, 1-2 minutes.

3
3

• Reduce heat to medium, then stir in kecap manis mixture and simmer, until bubbling, 1 minute. • Add shredded chicken and cooked noodles, tossing to combine, 1 minute. Add a generous squeeze of lemon juice and season to taste.

4
4

• Divide Singaporean chicken noodle stir-fry between bowls. • Add a generous squeeze of lemon juice. Drizzle with sriracha. SPICY! Use less sriracha if you're sensitive to heat! • Serve with any remaining lemon wedges. Enjoy!

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