NZ Saucy Green Thai Curry Noodles
with Asian Veg Mix & Crushed Peanuts
Calories
:
564 kcalProtein
:
47.3g proteinTotal
:
15 minutesDifficulty
:
EasyAllergens:
- Eggs
- Wheat
- Gluten
- Soy
- Gluten
- May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 packet
Flat Noodles
(Contains: Eggs, Wheat, Gluten; )
1
Lime
300 g
Diced Chicken
1
Asian Stir-Fry Mix
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
1
Green Thai Curry Paste
1 packet
Coconut Milk
1 sachet
Chicken-Style Stock Powder
1 sachet
Coriander
Not included in your delivery
1 drizzle
olive oil
½ tbs
soy sauce
(Contains: Soy; May be present: Gluten)
Nutrition Values
Calories564 kcal
Energy (kJ)2360 kJ
Fat24.6 g
of which saturates15.9 g
Carbohydrate65.7 g
of which sugars13.5 g
Dietary Fibre12 g
Protein47.3 g
Sodium1880 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Medium Saucepan
•Large Frying Pan
Cooking Steps
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
- In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken and sweet soy seasoning, tossing occasionally, until just browned, 4 minutes.
- Add Asian stir-fry mix and cook until tender and chicken is cooked through, 3-4 minutes.
3
- Add green thai curry paste and cook until fragrant, 1 minute.
- Stir in coconut milk, chicken-style stock powder and the water until combined, 1 minute.
- Remove pan from heat and add cooked egg noodles and a good squeeze of lime juice, tossing to coat. Season to taste.
4
- Divide saucy green Thai curry noodles between bowls.
- Tear over coriander to serve. Enjoy!
