Recipe

Chicken Noodles with Greens

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Chicken Noodles with Greens

Long live the long life noodle with this good fortune glazed chicken and mangetout dinner wonder.




Ingredients to serve 2

  • 2 x Chicken Breast - cut into cubes
  • 1 tbsp x Corn Flour
  • 115ml x DD Pad Kee Mao Base
  • 75g x Mangetout
  • 2 x Carrots - shaved with a peeler or julienne peeler
  • 75g x Red Cabbage - shredded
  • ½ tbsp x White Sesame Seeds
  • 150g x Egg Noodles
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Chicken Breast - cut into cubes
  • 2 tbsp x Corn Flour
  • 230ml x DD Pad Kee Mao Base
  • 150g x Mangetout
  • 4 x Carrots - shaved with a peeler or julienne peeler
  • 150g x Red Cabbage - shredded
  • 1 tbsp x White Sesame Seeds
  • 300g x Egg Noodles
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items". Bring a large saucepan of salted water to the boil for use in Step 1.

Washing Instruction

Wash your hands, mangetout, carrots and red cabbage well.

Gino's Tip

You'll know when your oil is hot when it shimmers and becomes more fluid - be sure not to allow the oil to smoke. Once you add your chicken cubes it will drop the temperature of your oil though.

Step 1 - Egg Noodles

Once your large saucepan of salted water has come to the boil, cook your egg noodles for 4-5 minutes until tender. Drain through a colander and drizzle with a bit of olive oil, reserve for use in Step 3.

Step 2 - Stir Fry Base

Heat a large casserole pan over med-high heat, add a drizzle of olive oil and stir fry your shredded red cabbage and shaved/julienne carrots for 3-4 minutes. Proceed to add your mangetout and cook for a further 2 minutes and season with salt, pepper, and all your sesame seeds. Transfer to a serving dish. Now season your chicken cubes with salt and pepper and mix along with your cornflour. Heat the same large casserole pan over med-high, add a shallow layer of olive oil and once your oil is hot - See Gino's Tip - fry your chicken cubes in batches for 3-4 minutes until crisp. Transfer to your chopping board once done.

Step 3 - Finishing your Stir Fry

Decant the oil in your large casserole pan and place the pan over med-high heat once more. Add your DD Pad Kee Mao Base to the pan with a drizzle of olive oil and a dash of water, once warm add your crispy chicken and mix through your cooked egg noodles. Cook for 2-3 minutes while stirring then remove your pan from the heat once heated through and mix through your stir fry base veggies. Taste and only season if need be with salt only.

To serve

Divide your chicken noodles amongst your servings. Enjoy!