Chicken Noodle Stir-Fry
with courgette, chili pepper & gomashio
An advantage of ginger is that you can store it for a long time. You can easily freeze it, and, if stored in a sealed bag, you can keep unpeeled and uncut ginger for about 3 to 4 weeks in the refrigerator.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 piece
Garlic
1 teaspoon
Fresh ginger
¼ piece
Red chili pepper
10 milliliters
Soy sauce
(Contains: Soja, Gluten, Tarwe)
35 g
East Asian-style sauce
(Contains: Soja, Gluten, Tarwe)
½ piece
Courgette
½ piece
Red onion
1.5 teaspoon
Ground paprika
50 g
Wholewheat noodles
(Contains: Gluten, Tarwe)
½ sachet(s)
Gomashio
(Contains: Sesamzaad)
½ piece
Carrot
100 g
Seasoned chicken mince
100 g
Spinach
Not included in your delivery
1.5 tablespoon
Sunflower oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan. Cook the noodles for 3 - 4 minutes, then drain and set aside.
- Chop the onion. Slice the courgette and the carrot into thin crescents.
- Heat a generous drizzle of sunflower oil in a large wok or deep frying pan over medium-high heat.
- Fry the onion with the carrot, the courgette and the paprika for 6 - 7 minutes, seasoning to taste with salt and pepper.
- Gradually add the spinach, tearing it directly into the wok. Mix well and fry for 1 more minute, allowing it to wilt and reduce.
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat. Fry the mince for 4 - 5 minutes until done, separating it as you do so.
- Crush or mince the garlic. Finely grate the ginger.
- Deseed and finely chop the red chili pepper.*
*Take care, this ingredient is spicy! Use as preferred.
- In a bowl, combine the garlic with the ginger, chili pepper, East Asian-style sauce and soy sauce (see Tip).
Health Tip: if you're watching your salt intake, use just half of the soy sauce and then add more as preferred when serving.
- Transfer the mince and the sauce to the vegetables. Stir-fry for 1 minute.
- Add the noodles and toss well to combine. Stir-fry for another minute over high heat.
- Serve the noodles on plates and garnish with the gomashio to finish.
