Chicken Stir-Fry with Wholewheat Noodles
with vegetables, Korean-style spices & chili pepper
Chicken thigh is a popular cut of chicken. The meat is darker and slightly fattier than the breast, making it more tender and flavourful!
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
¼ piece
Red chili pepper
½ piece
Garlic
200 g
Vegetable mix with cabbage
½ sachet(s)
Korean-style spice mix
(Contains: Tarwe, Sesamzaad, Soja, Gluten)
50 g
Wholewheat noodles
(Contains: Tarwe, Gluten)
½ sachet(s)
Javanese wok paste
(Contains: Tarwe, Sesamzaad, Soja)
100 g
Chicken thigh strips
10 milliliters
Reduced salt soy sauce
(Contains: Tarwe, Soja, Gluten)
Not included in your delivery
½ tablespoon
Sunflower oil
1 tablespoon
[Reduced salt] ketjap manis
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan for the noodles.
- Deseed and finely chop the red chili pepper.*
- Crush or mince the garlic.
*Take care, this ingredient is spicy! Use as preferred.
- Heat a drizzle of sunflower oil in a wok over medium-high heat.
- Fry the chicken with the garlic, Javanese wok paste and red chili pepper for 2 - 3 minutes, then add the vegetable mix and the Korean-style spices.
- Stir in the soy sauce and ketjap, then cover with the lid and fry for 5 - 7 minutes.
- Season to taste with salt and pepper.
- In the meantime, break the noodles directly into the boiling water and cook for 3 - 4 minutes.
- Reserve some of the cooking liquid, then drain the noodles and transfer them to the wok.
- Add 1 tbsp cooking liquid per person and stir-fry for 1 minute over high heat.
- Serve the stir-fry on plates.
