Chicken & Carrot Noodle Stir-Fry
with Asian Veggies & Herbs
We hope you’ve been practising your slurping because these carrot noodles will be gobbled up in no time. Swaddled in them are a variety of pan-fried veggies to go with Koren sauced chicken. The noodles will hook everything together and you get to enjoy it, slurp-slurp!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
carrot
½ tin
Baby Corn Spears
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
Diced Chicken
1 packet
Carrot Noodles
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 bag
herbs
1 bunch(es)
Asian Greens
1 packet
Korean Stir-Fry Sauce
(Contains Sesame, Gluten, Soy, Wheat; May be present Egg, Fish, Milk, Almond. )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Instructions
• Roughly chop Asian greens. Thinly slice carrot into half-moons. Drain baby corn spears (see ingredients).
• In a medium bowl, combine sweet soy seasoning and a drizzle of olive oil. Add diced chicken and toss to coat.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot noodles and garlic paste, stirring, until tender and fragrant, 2-3 minutes. Transfer to a large bowl.
TIP: Cover the pan with a lid if the garlic paste starts to spatter!
• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook carrot and baby corn spears until tender, 5-6 minutes. • Add Asian greens and cook until wilted, 1-2 minutes. Transfer to bowl with the carrot noodles.
• Return the frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add Korean stir-fry sauce, remove from heat, then toss to coat. • Add veggies and carrot noodles to the pan and toss to combine.
TIP: The chicken is cooked through when it's no longer pink inside.
• Divide chicken and carrot noodle stir-fry between bowls. • Tear over herbs to serve. Enjoy!