Quick Teriyaki Chicken Noodles
with Asian Greens & Peanuts
Packed full of protein, this Asian chicken and noodle dish is the perfect energy boost you need to hit the gym, football field or swimming pool. With the addition of aromatic ginger lemongrass paste and crunchy peanuts, you're in for a quickly cooked taste sensation that'll have you running for more.
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
1 bag
green beans
1
onion
1 packet
Diced Chicken
1 packet
Ginger & Lemongrass Paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
teriyaki sauce
(Contains Gluten, Sesame, Soy; )
1 packet
Crushed Peanuts
(Contains Peanut; )
1 packet
Asian Greens
1 packet
flat noodles
(Contains Gluten; )
Not included in your delivery
olive oil
1 drizzle
soy sauce
(Contains Gluten, Soy; )
1 tbs
rice wine vinegar
½ tbs
brown sugar (or honey)
Nutrition Values
Utensils
Instructions
• Boil the kettle. Thinly slice carrot into rounds. Trim and halve green beans. Roughly chop red onion and Asian greens. • Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook carrot, green beans and onion with a splash of water, tossing, until tender, 4-6 minutes. • Add Asian greens and a drizzle of soy sauce and cook, tossing, until wilted,1 minute. Transfer to a bowl.
• While veggies are cooking, place flat noodles in a medium bowl. Add enough boiling water to cover noodles, then set aside until tender, 2-3 minutes. • Stir with a fork to separate. Drain.
• Return frying pan to a medium-high heat with a drizzle of olive oil. • When oil is hot, cook diced chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Add ginger lemongrass paste and cook, tossing, until fragrant, 1 minute. • Return veggies to pan, then add noodles, teriyaki sauce, brown sugar, rice wine vinegar and a splash of water. Toss to combine and cook until slightly reduced, 1 minute.
• Divide teriyaki chicken noodles with Asian greens between bowls. • Top with crushed peanuts.