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 piece Garlic; 2 teaspoon Fresh ginger; ½ piece Red chili pepper; 15 milliliters Soy sauce; 70 g East Asian-style sauce; 1 piece Courgette; 1 piece Pak choi; 1 piece Red onion; 3 teaspoon Ground paprika; 100 g Wholewheat noodles; 1 sachet(s) Gomashio; 1 piece 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 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.

Tags:

Family

Allergens:

Soja

•Gluten

•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 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

Pak choi

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

Chicken mince with Indonesian spices

Not included in your delivery

1.5 tablespoon

Sunflower oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2625 kJ

Calories627 kcal

Fat26.1 g

Saturated Fat4.5 g

Carbohydrate64.7 g

Sugar17 g

Dietary Fiber10.9 g

Protein30 g

Salt3.9 g

Potassium623.9 mg

Calcium109.2 mg

Iron1.6 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

•Pan

•Bowl

•Wok or sautépan

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 and crush or mince the garlic. Finely grate the ginger. Deseed and finely chop the red chili pepper.*
Slice the courgette and the carrot into thin crescents.
Discard the base of the pak choi and then finely chop both the stem and the leaves.

*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).
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.

Health Tip: if you're watching your salt intake, use just half of the soy sauce and then add more as preferred when serving.

Heat a drizzle of sunflower oil in another wok or deep frying pan over medium-high heat.
Fry the chicken mince for 4 - 5 minutes until done, separating it as you do so.

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.

Add the vegetables and the sauce and 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.