Chinese Sichuan Chicken & Noodle Stir-fry
with Peanuts
- Sesame
- Soy
- Tree nuts
- Gluten
- Milk
- Sesame
- Soy
- May contain traces of allergens
Ingredients
1 sachet
Coriander
320 g
Chicken Thigh
1 packet
Udon Noodles
1
Carrot
1
Courgette
1
Asian Greens
1 packet
Sichuan Garlic Paste
(Contains: Sesame, Soy; )
1 packet
roasted peanuts
(May be present: Tree nuts, Gluten, Milk, Sesame, Soy)
Nutrition Values
Cooking Steps
Bring a medium saucepan of water to the boil. Cut the courgette into 1cm chunks. Thinly slice the carrot (unpeeled) into half moons. Roughly chop the Asian greens. Roughly chop the coriander. Chop the chicken thigh into 2cm chunks.
Add the udon noodles to the saucepan of boiling water and cook until just tender, 8-10 minutes. Drain and refresh under cold water.
While the noodles are cooking, combine the soy sauce, Sichuan garlic paste and sesame oil in a small bowl and set aside.
In a large wok or frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the chicken and cook, turning occasionally, until browned and cooked through, 5-6 minutes. Set aside in a covered bowl to keep warm.
Return the wok or frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the courgette and carrots and cook, until softened, 3-4 minutes. Add the Asian greens and cook, until slightly wilted, 1-2 minutes. Add the noodles, chicken and the Sichuan mixture, and toss to coat.
Divide the chicken and noodles between bowls and top with the coriander and roasted peanuts.
