Khao Soi-Inspired Chicken and Noodles
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Khao Soi-Inspired Chicken and Noodles

Khao Soi-Inspired Chicken and Noodles

with Bok Choy and Crispy Shallots

étiquettes:
Rapido
Épicé
Allergènes:
Arachides
Blé

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes
Temps de cuisson8 minutes
DifficultéIntermédiaire

Ingrédients

quantité par portion

2 pièce(s)

Poitrines de poulet

2 cs

Pâte de cari rouge

(Peut contenir Lait, Soya, Sulfites)

1 cs

Mélange d’épices dal

(Peut contenir Sulfites, Noix, Blé, Lait, Moutarde, Arachides, Sésame, Soya)

1 pièce(s)

Lait de coco

¾ tasse(s)

Riz au jasmin

56 g

Oignon rouge, tranché

1 pièce(s)

Bok choy de Shanghai

1 pièce(s)

Concentré de bouillon de poulet

28 g

Arachides, hachées

(Contient Arachides)

28 g

Échalotes frites

(Contient Blé)

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Informations nutritionnelles

Énergie (kcal)790 kcal
Graisses32 g
dont saturés19 g
Glucides77 g
dont sucres5 g
Fibres4 g
Protéines50 g
Cholestérol125 mg
Sel420 mg
Gras Trans0 g
Potassium950 mg
Calcium100 mg
Fer4.5 mg

Instructions

1
  • Cut bok choy into 1/2-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
  • Cut chicken into 1/2-inch pieces.
  • Sprinkle over half the Indian Spice Blend, then season with salt and pepper.
2
  • Meanwhile, add spaghetti to the boiling water.
  • Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return spaghetti to the same pot, off heat.
  • Cook uncovered, stirring occasionally, until tender, 10-12 min.
  • Meanwhile, heat a large non-stick pan over medium-high heat.
  • When hot, add peanuts to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
  • Transfer to a plate.
3
  • Add 1/2 tbsp oil (dbl for 4 ppl), then chicken.
  • Cook, stirring occasionally, until golden-brown, 1-2 min.
  • Add peppers and onions.
  • Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min
  • Season with salt and pepper.
4
  • Add remaining Indian Spice Blend and red curry paste to the pan.
  • Cook, stirring constantly, until fragrant, 1-2 min.
  • Add coconut milk, chicken broth concentrate and reserved pasta water.
  • Cook, stirring occasionally, until sauce thickens slightly, 3-4 min.
  • Season with salt and pepper, to taste.
5
  • Pour sauce over noodles in large pot, then stir to combine.
  • Divide between bowls.
  • Sprinkle over peanuts.