Gochujang Chicken Salad with Konjac Noodles

Name: Gochujang Chicken Salad with Konjac Noodles with bell pepper and butter lettuce
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 2 piece Chicken thigh; 15 g Gochujang; 1 piece Bell pepper; 1 piece Carrot; 1 piece Garlic; 100 g Chopped sweetheart cabbage; 1 head Butter lettuce; 15 milliliters Worcestershire sauce; 20 milliliters Sesame oil; ¼ piece Lime; 200 g Konjac noodles; 20 g Salted peanuts; 1 tablespoon Olive oil; 2 tablespoon [Reduced salt] soy sauce

with bell pepper and butter lettuce

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This recipe provides 268 grams of vegetables per portion.

Tags:

-30% carbs

•Calorie Smart

•Extra Veggies

Allergens:

Mosterd

•Soja

•Gerst

•Sesamzaad

•Pinda's

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 piece

Chicken thigh

7.5 g

Gochujang

½ piece

Bell pepper

½ piece

Carrot

½ piece

Garlic

50 g

Chopped sweetheart cabbage

½ head

Butter lettuce

7.5 milliliters

Worcestershire sauce

(Contains: Mosterd, Soja, Gerst)

10 milliliters

Sesame oil

(Contains: Sesamzaad)

0.13 piece

Lime

100 g

Konjac noodles

10 g

Salted peanuts

(Contains: Pinda's May be present: Noten, Sesamzaad)

Not included in your delivery

½ tablespoon

Olive oil

1 tablespoon

[Reduced salt] soy sauce

Nutrition Values

Energy (kJ)1313 kJ

Calories314 kcal

Fat21.7 g

Saturated Fat3.2 g

Carbohydrate16.1 g

Sugar12.3 g

Dietary Fiber10.6 g

Protein7.5 g

Cholesterol0.3 mg

Salt2.5 g

Potassium186.7 mg

Calcium23.7 mg

Iron0.2 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

•Tall-Sided Pan

•Salad Bowl

•Grater

•Sieve

Cooking Steps

Cut the chicken thigh into strips.
Heat a drizzle of olive oil in a frying pan over medium-high heat and add the chicken thigh strips along with the gochujang* to the pan. Stir together and fry for 5 - 7 minutes. Turn off the heat and let it cool.
In the meantime, chop the bell pepper and add it to a salad bowl.

*Take care, this ingredient is spicy! Use as preferred.

Grate the carrot and garlic and add them to the salad bowl, along with the chopped sweetheart cabbage.
Roughly chop the butter lettuce and transfer to the salad bowl. Add the Worcestershire, sesame oil and soy sauce (see pantry for amount).
Cut the lime into 8 wedges and squeeze the juice of 1 lime wedge per person into the bowl (see Tip). Toss the salad.

Tip: add more lime juice as preferred.

Rinse the konjac noodles under cold water in a colander.
Add the noodles to the salad and mix together.
If preferred, add more soy sauce to taste.
Roughly chop the peanuts.

Did you know... peanuts are a great source of vitamins and minerals, in particular vitamin E and magnesium. Vitamin E supports the immune system, while magnesium keeps bones and muscles healthy. Just one handful of peanuts provides a fifth of the RDA of both these nutrients.