Lettuce taco's with minced chicken and noodles
with mangochutney
Allergens:
Wheat
•Mustard
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
100 g
Chicken mince with Indonesian spices
50 g
Wholewheat noodles
(Contains Wheat)
1 piece
Little gem
20 g
Mango chutney
(Contains Mustard)
½ piece
[Persian] cucumber
½ piece
Romano pepper
½ piece
Garlic
15 g
Crispy fried onions
(Contains Wheat May be present Sesame, Gluten, Peanuts, Tree nuts)
Not included in your delivery
1 tablespoon
[Reduced salt] soy sauce
½ tablespoon
[Reduced salt] ketjap manis
½ tablespoon
Sunflower oil
1 tablespoon
White wine vinegar
½ tablespoon
Honey [or plant-based alternative]
to taste
Salt and pepper
½ tablespoon
[Plant-based] mayonnaise
½ tablespoon
Extra virgin olive oil
Nutrition Values
Energy (kJ)2919 kJ
Calories698 kcal
Fat33.1 g
Saturated Fat7.9 g
Carbohydrate69.4 g
Sugar24.2 g
Dietary Fiber8.5 g
Protein28.5 g
Salt3.9 g
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
•Salad Bowl
•Saucepan
•Casserole
•Tall-Sided Pan
Cooking Steps
1
- Dice the cucumber.
- In a salad bowl mix the white wine vinegar with 1/2 tbsp of honey per person and add the cucumber. Season to taste with salt and pepper.
- Set aside and stir through a few times while preparing the rest of the recipe.
2
- Crush or mince the garlic and chop the Romano pepper into strips.
- Bring water to the boil in a saucepan for the noodles.
- Heat a drizzle of sunflower oil in a deep frying pan on medium-high heat and fry the garlic for 1 minute.
- Add the minced chicken and fry for 5-6 minutes, separating it as you do so. Season to taste with salt and pepper.
3
- Heat a drizzle of sunflower oil in a frying pan and bake the Romano pepper strips for 4-5 minutes (see Tip).
- Cook the noodles for 3 - 4 minutes, then drain and transfer to the deep drying pan with the minced chicken. Add a 1/2 tbsp of soy sauce per person, the ketjap and add a drizzle of sunflower oil if the noodles seems to dry.
Tip: If you'd like to save time and dirty dishes, you can also choose to leave the Romano pepper raw for extra crunch.
4
- In a salad bowl mix the mayonnaise with the extra vierge olive oil and per person 1/2 tbsp of soy sauce and 1/2 tbsp of honey.
- Remove 6-8 little gem leaves to serve and chop up the remaining little gem and mix it with the soy dressing.
- Serve the dressed salad, mangochutney, crispy fried onions, cucumber and Romano pepper in bowls.
- Fill the little gem leaves with the noodles and chicken mix and everyone can choose their own topping. (*)
Tip: some sriracha or crispy chili oil could add a nice spicy touch!