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25 minutes 4 Servings
WHAT WE SEND
• 2 carrots
• 2 zucchini
• chicken breast fillets
• 300g egg noodles 1,3
• 80g kecap manis 1,6,17
• 10g toasted sesame seeds 11

WHAT YOU NEED 1. Prep ingredients 2. Cook noodles 3. Brown chicken

• 3 garlic cloves
• 1 tbs soy sauce 6 Bring a large saucepan of water to the boil for Cook the noodles in the pan of boiling water Combine the garlic , 2 tsp kecap manis
• 1 tbs honey the noodles. Halve the carrots lengthwise and for 2 mins or until tender. Drain, then rinse mixture and 1 tsp sesame seeds in a large
• 2 tbs vegetable oil thinly slice on an angle. Halve the zucchini under hot water to prevent the noodles from bowl. Add the chicken and toss to coat. Heat 1
lengthwise and thinly slice. Crush or finely sticking. Meanwhile, combine the kecap tbs vegetable oil in a large deep frypan over
TOOLS chop 3 garlic cloves . Thinly slice the chicken. manis, 1 tbs soy sauce and 1 tbs honey in a medium-high heat. Stir-fry the chicken for 3
• large saucepan bowl. mins or until browned and just cooked
• large deep frypan through. Remove from the pan.

Our veggies come straight from the farm,

so please wash them before cooking.

ALLERGENS
Gluten (1), Egg (3), Soy (6), Sesame (11),
Sulphites (17). May contain traces of other
allergens.

NUTRITION PER SERVING

Energy 640kcal, Fat 13.2g, Carbs 91.1g,
Protein 43.6g

4. Add noodles 5. Serve up 6. Make it yours

Heat 1 tbs vegetable oil in the same pan over Divide the noodle and chicken mixture For more crunch factor, scatter over some
medium-high heat. Stir-fry the carrot and among bowls, scatter over the remaining chopped peanuts or cashews to serve.
zucchini for 4 mins or until tender. Add the sesame seeds and enjoy!
chicken, noodles, remaining kecap manis
mixture and 2 tbs water and stir-fry for 1 min
or until warmed through and combined.
Remove the pan from the heat. Taste, then
season with salt and pepper .

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