Chicken Chow Mein-Style Noodles
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Chicken Chow Mein-Style Noodles

Chicken Chow Mein-Style Noodles

with Stir-Fried Veggies and Peanuts

Savoury with a touch of sweetness, this dish combines tender-crisp veggies with irresistibly flavourful noodles! A final sprinkle of crunchy peanuts gives this dinner 10s across the board!

Tags:
Family Friendly
Allergens:
Wheat
•Soy
•Peanuts

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

280 g

Chicken Thighs

200 g

Chow Mein Noodles

(Contains Wheat)

1 unit(s)

Shanghai Bok Choy

1 tbsp

Moo Shu Spice Blend

(Contains Wheat, Soy)

4 tbsp

Vegetarian Oyster Sauce

(Contains Soy)

1 unit(s)

Carrot

4 tbsp

Honey-Garlic Sauce

(Contains Soy)

28 g

Peanuts, chopped

(Contains Peanuts)

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

¼ tsp

Sugar*

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Nutrition Values

Calories820 kcal
Fat21 g
Saturated Fat3.5 g
Carbohydrate116 g
Sugar36 g
Dietary Fiber6 g
Protein44 g
Cholesterol130 mg
Sodium2120 mg
Trans Fat0 g
Potassium950 mg
Calcium125 mg
Iron6.25 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Paper Towel
•Peeler
•Large Non-Stick Pan
•Large Pot
•Measuring Cups
•Measuring Spoons
•Strainer

Instructions

Prep
1

Before starting, wash and dry all produce. Peel, then cut carrot into 1/4-inch half-moons. Cut bok choy into 1-inch pieces.Pat chicken dry with paper towels, then cut into 1-inch pieces. Sprinkle half the Moo Shu Spice Blend over chicken, then season with salt and pepper.

Toast peanuts
2

Heat a large non-stick pan over medium-high heat. When hot, add peanuts to the dry pan. Toast, stirring often, until golden, 2-3 min. (TIP: Keep your eye on peanuts so they don't burn!) Transfer to a plate.

Cook chicken
3

Add 1 tbsp oil to the same pan, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches for 4 ppl, using 1 tbsp oil per batch.) Cook, stirring occasionally, until golden and cooked through, 4-5 min.** Transfer chicken to a plate.Meanwhile, add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.

Cook veggies and assemble stir-fry
4

Reduce heat to medium, then add carrots to the same pan. Cook, stirring often, 1-2 min. Add bok choy. Cook, stirring often, until veggies are tender-crisp, 1-2 min. Add chicken, vegetarian oyster sauce, honey-garlic sauce, 1/4 tsp (1/2 tsp) sugar, 2 tbsp (4 tbsp) water and remaining Moo Shu Spice Blend. Cook, stirring often, until sauce thickens, 2-3 min. Remove from heat.

Cook noodles
5

Meanwhile, add noodles to the boiling water. Cook uncovered, until tender, 1-2 min. Drain noodles, then rinse under warm water.Drain well, then return to the large pot.

Finish and serve
6

Add half the peanuts and stir-fry mixture to the pot with noodles. Toss to combine. Divide noodles between bowls. Sprinkle remaining peanuts over top.

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