Chicken Stir-Fry with Noodles & Pak Choi

Name: Chicken Stir-Fry with Noodles & Pak Choi with courgette, chili pepper & gomashio
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 1 unit Garlic; 2 teaspoon Fresh ginger; ½ unit Red chili pepper; 15 milliliters Soy sauce; 2 sachet(s) East Asian-style sauce; 1 unit Courgette; 1 unit Pak choi; 1 unit Onion; 3 teaspoon Ground paprika; 150 g Wholewheat noodles; 1 sachet(s) Gomashio; 1 unit Carrot; 200 g Chicken mince with Indonesian spices; 3 tablespoon Sunflower oil; to taste Salt and pepper

with courgette, chili pepper & gomashio

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An advantage of ginger is that it can easily be stored for a long time. You can freeze it, and, if stored in a sealed bag, it can be kept unpeeled and uncut in the fridge for 3 to 4 weeks.

Tags:

Family

Allergens:

Soja

•Tarwe

•Sesamzaad

The quantities provided above are averages only.

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

Total25 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

1 unit

Garlic

1 teaspoon

Fresh ginger

¼ unit

Red chili pepper

10 milliliters

Soy sauce

(Contains: Soja, Tarwe)

1 sachet(s)

East Asian-style sauce

(Contains: Soja, Tarwe)

½ unit

Courgette

½ unit

Pak choi

½ unit

Onion

1.5 teaspoon

Ground paprika

75 g

Wholewheat noodles

(Contains: Tarwe)

½ sachet(s)

Gomashio

(Contains: Sesamzaad)

½ unit

Carrot

100 g

Chicken mince with Indonesian spices

Not included in your delivery

1.5 tablespoon

Sunflower oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2991 kJ

Calories715 kcal

Fat26.1 g

Saturated Fat4.5 g

Carbohydrate81.8 g

Sugar21.7 g

Dietary Fiber11.5 g

Protein32.4 g

Salt4 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

•Bowl

•Pan with Lid

•Wok or sautépan

Cooking Steps

Boil plenty of water in a pot or saucepan. Cook the noodles for 3 - 4 minutes, covered, then drain and set aside.
Crush or mince the garlic. Grate the ginger with a microplane. Deseed and finely chop the red chili pepper*.
In a bowl, combine the garlic with the ginger, chili pepper, soy sauce and East Asian-style sauce.

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

Slice the courgette and the carrot into thin crescents.
Discard the base of the pak choi and then finely chop both the steam and the leaves.
Chop the onion. Heat a generous drizzle of sunflower oil in a wok or deep frying pan over medium-high heat.
Fry the vegetables with the paprika for 6 - 8 minutes, seasoning to taste with salt and pepper.

Heat a drizzle of sunflower oil in another wok or deep frying pan over medium-high heat.
Fry the chicken for 3 - 4 minutes until done, then transfer it to the vegetables.
Add the sauce and fry for 1 more minute, then add the noodles and mix well to combine. Fry for 1 more minute over high heat.

Did you know… courgettes are technically classified as a fruit, as are cucumbers, pumpkins and tomatoes. Courgettes are high in iron, vitamin C and calcium.