Creamy courgette noodles with minced chicken
with peanut butter, pickled cucumber and gomashio
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
50 g
Wholewheat noodles
(Contains Tarwe, Gluten)
100 g
Chicken mince with Indonesian spices
100 g
Courgetti
½ piece
Cucumber
90 milliliters
Coconut milk
1 tube
Peanut butter
(Contains Pinda's May be present Noten)
25 g
Hoisin sauce
(Contains Soja, Tarwe, Sesamzaad)
½ sachet(s)
Gomashio
(Contains Sesamzaad)
5 g
Unsalted peanuts
(Contains Pinda's May be present Noten, Sesamzaad)
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 for the noodles.
- Boil the noodles for 4 - 5 minutes until al dente.
- Drain and set aside.
- Slice the cucumber into crescents.
- In a bowl mix the white wine vinegar with the sugar and add the cucumber. Toss, set aside, and mix it occasionally.
Did you know... cucumbers are low in calories and mostly made up of water, but they still contain vitamins and minerals. They're a great way to stay hydrated and get your essential nutrients at the same time.
- Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat and fry the minced chicken for 3 - 4, separating it as you do so.
- In the meantime, roughly chop the peanuts.
- Add the hoisin sauce, peanut butter, coconut milk and soy sauce to the minced chicken and mix thoroughly.
- Add the cooked noodles and courgette, mix well to make sure the noodles are coated in the sauce and heat for 1 - 2 more minutes. Season to taste with salt and pepper.
- Serve the noodles in a deep plate and garnish with the peanuts.
- Serve the pickled cucumber on the side and top with the gomashio.