Creamy Peanut-Tastic Chicken Noodles
with courgetti, quick-pickled cucumber & gomashio
Hoisin is a versatile sweet and savoury condiment originating from Cantonese cuisine; it's great for glazing meats, making sauces, or adding depth to marinades and stir-fries.
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
50 g
Wholewheat noodles
(Contains: Tarwe, Gluten)
100 g
Seasoned chicken mince
100 g
Courgetti
½ piece
Cucumber
90 milliliters
Coconut milk
1 tube
Peanut butter
(Contains: Noten, May contain traces of allergens, Pinda's)
25 g
Hoisin sauce
(Contains: Gluten, Tarwe, Sesamzaad, Soja)
½ sachet(s)
Gomashio
(Contains: Sesamzaad)
5 g
Unsalted peanuts
(Contains: Noten, Sesamzaad, May contain traces of allergens, Pinda's)
Not included in your delivery
1 tablespoon
White wine vinegar
½ teaspoon
Sugar
½ tablespoon
Sunflower oil
1.5 teaspoon
[Reduced salt] soy sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan.
- Cook the noodles for 4 - 5 minutes or until al dente, then drain and set aside.
- Slice the cucumber into crescents.
- In a bowl, combine the white wine vinegar with the cucumber and the sugar.
- Set aside until serving, stirring occasionally.
- Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat and fry the mince for 4 - 5 minutes, separating it as you do so.
- Stir in the hoisin sauce, the soy sauce, the peanut butter and the coconut milk.
- Add the noodles and courgetti, then toss well to coat with the sauce.
- Fry for 1 - 2 minutes, seasoning to taste with salt and pepper.
- Roughly chop the peanuts.
- Serve the noodles on deep plates with the quick-pickled cucumber alongside.
- Garnish with the peanuts and the gomashio.
