Bulgogi Flavored Noodles with Chicken-Turkey Mince
for the parents: with kimchi and coriander-scallion sauce
Tags:
Family
•High Protein
Allergens:
Sesamzaad
•Soja
•Tarwe
•Gluten
•Pinda's
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total15 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
1 piece
Egg noodles
100 g
Chicken-turkey mince
½ bunch
Scallions
100 g
Slaw mix
70 g
Corn
20 g
Bulgogi sauce
(Contains: Sesamzaad, Soja, Tarwe, Gluten)
20 g
East Asian-style sauce
(Contains: Soja, Gluten, Tarwe)
25 g
Kimchi
2.5 g
Fresh coriander
(May be present: Selderij)
5 g
Unsalted peanuts
(Contains: Pinda's May be present: Noten, Sesamzaad)
½ piece
Lime
Not included in your delivery
½ tablespoon
Sunflower oil
to taste
[Reduced salt] soy sauce
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2801 kJ
Calories670 kcal
Fat18.1 g
Saturated Fat2.5 g
Carbohydrate84 g
Sugar19.9 g
Dietary Fiber10.8 g
Protein39.7 g
Salt3.2 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
•Pan
•Strainer
•Wok or sautépan
Cooking Steps
1
- Bring plenty of salted water to a boil in a pot or saucepan for the noodles.
- Boil the noodles for 3 - 4 minutes until al dente.
- Reserve 30ml of the cooking liquid per person, then drain and rinse under cold water.
- In the meantime, finely chop the scallions and reserve a small bit of the greens for the sauce.
2
- Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat.
- Fry the chicken-turkey mince with the the scallions for 3 minutes over medium-high heat, separating it as you do so.
- In the meantime, drain the corn. Add the corn and the slaw mix.
- Fry for another 3 - 4 minutes on high heat. Season with salt and pepper.
Did you know... scallions are very high in calcium compared to other vegetables, as are kale and pak choi.
3
- Quarter the lime.
- In the meantime, add the coriander, reserved scallion greens and the juice of 1 lime wedge per person to a tall container.
- Mix with an immersion blender. Add a splash of water if needed.
- Add the noodles, the bulgogi sauce, the East-Asian style sauce and the reserved cooking liquid. Season with soy sauce to taste.
4
- Add the noodles to deep plates.
- For the parents: top with the kimchi, the coriander-scallion sauce and peanuts.
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