Recipe

Sriracha Chicken Noodles

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Sriracha Chicken Noodles

Chicken noodle stir fry topped with toasted sesame seeds, spring onions and fresh coriander.




Ingredients to serve 2

  • 2 x chicken breasts – cut into strips
  • 1 tbsp x sriracha
  • 1 sachet x honey
  • 1 tsp x black & white sesame seeds
  • ½ tbsp x soya sauce
  • 15g x ginger – cut into thin strips (5mm)
  • 1 clove x garlic – peel, grate & chop
  • 5g x coriander – pick off leaves
  • 150g x egg noodles
  • 1 x carrots
  • 50g x Swiss chard – remove stalks & slice (4cm)
  • 2 x spring onions – slice at an angle
  • ½ x lemon
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)

Ingredients to serve 4

  • 4 x chicken breasts – cut into strips
  • 2 tbsp x sriracha
  • 2 sachets x honey
  • 2 tsp x black & white sesame seeds
  • 1 tbsp x soya sauce
  • 30g x ginger – cut into thin strips (5mm)
  • 2 cloves x garlic – peel, grate & chop
  • 10g x coriander – pick off leaves
  • 300g x egg noodles
  • 2 x carrots
  • 100g x Swiss chard – remove stalks & slice (4cm)
  • 4 x spring onions – slice at an angle
  • 1 x lemon
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)

Method

Step 1

Egg noodles: Boil the kettle. Place the noodles in a bowl and cover with boiling water. Set aside for 15-20 minutes until softened and separated.

Step 2

Preparation: Prepare all ingredients as indicated above.

Step 3

Lemon: Grate the peel of the lemon to create zest, then cut it in half and juice. Set aside.

Step 4

Carrots: Peel and cut them in half crossways. Now slice each piece lengthways (5mm). Finally place each piece down flat and cut lengthways again into a matchstick – about 5mm wide.

Step 5

Sesame seeds: Place a small pan on high heat and dry toast the sesame seeds until lightly browned - about 2 minutes. Toss often to make sure they don’t burn. Remove from stove and set aside.

Step 6

Sauce: Mix together the garlic, soya sauce, sriracha, honey and lemon zest and juice.

Step 7

Chicken stir-fry: Place a frying pan on a high heat and add a few glugs of olive oil. When the oil is hot, place the chicken strips in the pan with a pinch of salt and cook it for 2-3 minutes until golden. It doesn’t need to be cooked all the way through. Add ½ of the sauce, carrots and ginger and cook for 2 more minutes while moving it around in the pan to make sure the chicken is cooked through. Add the Swiss chard and cook until it wilts – about 1 minute. Add the rest of the sauce and the egg noodles and mix through.

Step 8

Serve topped with the toasted sesame seeds, spring onions and coriander.