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Coconut Curried Chicken Noodle Bowls

Coconut Curried Chicken Noodle Bowls

with Bok Choy
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
750 kcal
Protein
: 
41g protein
Total
: 
25 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Soy
  • May contain traces of allergens
  • Egg
  • Gluten
  • Mustard
  • Peanuts
  • Wheat
  • Milk
  • Soy
  • Sulphites
  • Sesame
  • Tree nuts
  • Triticale
  • Fish
  • Crustaceans
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

270 g

Chicken Thighs

200 g

Chow Mein Noodles

(Contains: Wheat May be present: Egg, Gluten)

1 unit(s)

Carrot

1 unit(s)

Shanghai Bok Choy

1 unit(s)

Lime

1 unit(s)

Coconut Milk

4 g

Cumin-Turmeric Spice Blend

(May be present: Mustard, Peanuts, Wheat, Milk, Soy, Sulphites, Sesame, Tree nuts, Triticale)

28 g

Crispy Shallots

(Contains: Wheat May be present: Gluten)

1 tbsp

Chili-Garlic Sauce

(May be present: Egg, Gluten, Mustard, Wheat, Milk, Soy, Sulphites, Sesame, Tree nuts, Fish, Crustaceans)

7.5 g

Chicken Stock Powder

(Contains: Soy May be present: Mustard, Peanuts, Wheat, Milk, Sulphites, Sesame, Tree nuts)

Calories750 kcal
Fat32 g
Saturated Fat22 g
Carbohydrate79 g
Sugar9 g
Dietary Fiber7 g
Protein41 g
Cholesterol135 mg
Sodium1020 mg
Potassium1050 mg
Calcium150 mg
Iron8.5 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.
•Large Pot

Cooking Steps

1
  • Juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.
  • Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons.
  • Separate bok choy leaves, then cut into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
2
  • Heat a large pot over medium-high.
  • While pot is heating, pat chicken dry with paper towels, then cut into 1-inch pieces on a separate cutting board.
  • When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. (NOTE: Don't overcrowd the pot; cook chicken in 2 batches if needed.) Cook, until golden-brown 1-2 min per side
  • Remove from heat and transfer chicken onto a plate . (NOTE: It's okay if chicken doesn't cook all the way through in this step.)
3
  • Reheat same pot over medium.
  • When hot, add 1/2 tbsp oil (dbl for 4 ppl), then carrots and bok choy stems. Season with salt and pepper.
  • Cook, stirring occasionally, until tender-crisp, 3-4 min.
4
  • Add Cumin-Turmeric Spice Blend. Cook stirring occasionally until fragrant, 1 min.
  • Add 1 cup water (dbl for 4 ppl), broth concentrate, chili- garlic sauce, and coconut milk. Stir to combine.
  • Bring to a simmer. Cover with a lid and cook stirring occasionally until carrots are tender, 2-3 min.
5
  • Meanwhile, remove the noodles from the package and loosen the bundle with your hands trying to separate as many of the noodles as possible. **NEW SG METHOD**
  • Turn curry pot to high heat. Add in noodles, chicken and bok choy leaves. Toss to coat.
  • Cook, stirring occasionally until noodles are tender and chicken is cooked through, 2-3 min**.
6
  • Add lime juice. Season with salt and pepper to taste, then stir to combine.
  • Divide noodles and curry between bowls.
  • Sprinkle crispy shallots over top.
  • Squeeze a lime wedge over top, if desired

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