20-Minute Japanese Chicken Noodles These super-speedy, kid-friendly, stir-fried noodles take the stress out of

dinnertime. With smoky charred chicken, tender veg and oodles of noodles, there'll
with Pak Choy and Spring Onion be happy smiles all round.

20 minutes 4 Servings
WHAT WE SEND
• 2 carrots
• 2 bunches pak choy
• 2 spring onions
• free-range chicken
tenderloins
• 300g egg noodles 1,3
• 2 x 40ml mirin
1. Prep ingredients 2. Cook noodles 3. Stir-fry chicken
WHAT YOU NEED
• 3 garlic cloves Bring a large saucepan of water to the boil for Cook the noodles in the pan of boiling water Put a generous drizzle of mirin mixture in a
• 80ml (⅓ cup) soy sauce 6 the noodles. Peel the carrots, then halve for 2 mins or until tender. Drain, then rinse large bowl. Add the chicken, season with salt
• 3 tsp honey lengthwise and thinly slice on an angle. under hot water to prevent the noodles from and pepper and toss to coat. Heat a generous
• 2 tbs vegetable oil Coarsely chop the pak choy , keeping the sticking (see Kitchen 101). Meanwhile, drizzle of vegetable oil in a large deep frypan
• 80ml (⅓ cup) mayonnaise 3 leaves and stems separate. Thinly slice the combine the mirin , garlic , 80ml (⅓ cup) soy over high heat. Stir-fry the chicken for 2-3
spring onions on an angle. Crush or finely sauce and 3 tsp honey in a bowl. mins until charred and cooked through.
TOOLS
chop 3 garlic cloves . Thinly slice the chicken. Remove from the pan.
• large saucepan
• large deep frypan

Our veggies come straight from the farm,

so please wash them before cooking.

ALLERGENS
Gluten (1), Egg (3), Soy (6). May contain
traces of other allergens.

NUTRITION PER SERVING

Energy 745kcal, Fat 25.9g, Carbs 78.5g,
Proteins 45.1g
4. Stir-fry veggies 5. Serve up 6. Kitchen 101

Heat a generous drizzle of vegetable oil in the
same pan over medium heat. Stir-fry the
carrot and pak choy stems for 3-4 mins until
softened. Add the chicken, pak choy leaves ,
half the spring onion and remaining mirin
mixture and bring to a simmer. Add the
noodles and stir until combined. Remove the
pan from the heat.
Combine a generous dollop of mayonnaise
and a drizzle of water in a bowl. Divide the
chicken noodles among bowls, scatter over
the remaining spring onion and drizzle with
the mayonnaise mixture . Enjoy!
Rinsing the noodles helps to prevent them
sticking together by removing some of the
starch. If desired, after rinsing, toss the
noodles in a very small amount of oil to
prevent them clumping.

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