something stir fry
with Curried Shrimp Noodles- Crevettes
- Blé
- Soya
- Moutarde
- Sulfites
- Lait
- Peut contenir des traces d’allergènes
- Oeuf
- Gluten
- Crustacés
- Moutarde
- Sésame
- Soya
- Sulfites
- Noix
- Poisson
- Lait
- Blé
- Arachides
Gently spiced with chili-garlic sauce, these juicy tender chicken breasts go hand in hand with golden fried curry scented noodles. Did we mention that this recipe doubles the protein by including shrimp?
Ingrédients
2 pièce(s)
Poitrines de poulet
285 g
Crevettes
(Contient: Crevettes)
200 g
Nouilles ramen
(Contient: Blé Peut contenir : Oeuf, Gluten)
1 pièce(s)
Poivron
56 g
Carotte, en juliennes
2 pièce(s)
Bok choy de Shanghai
4 cs
Chutney de mangues
(Peut contenir : Oeuf, Gluten, Crustacés, Moutarde, Sésame, Soya, Sulfites, Noix, Poisson, Lait, Blé)
1 cs
Sauce aux piments et à l’ail
(Peut contenir : Oeuf, Gluten, Crustacés, Moutarde, Sésame, Soya, Sulfites, Noix, Poisson, Lait, Blé)
¼ tasse(s)
Sauce aux huîtres végétarien
(Contient: Soya Peut contenir : Oeuf, Gluten, Crustacés, Moutarde, Sésame, Soya, Sulfites, Noix, Poisson, Lait, Blé)
9 g
Mélange d'épices indien
(Contient: Moutarde Peut contenir : Sésame, Soya, Sulfites, Noix, Lait, Blé, Arachides)
9 g
Mélange d'épices Moo Shu
(Contient: Blé, Soya, Sulfites Peut contenir : Moutarde, Sésame, Noix, Lait, Arachides)
2 pièce(s)
Oignon vert
Pas inclus dans votre livraison
cs
Beurre non salé*
(Contient: Lait)
cs
Huile*
cc
Sel*
cc
Poivre*
Ustensiles
Instructions
- Add 10 cups hot water to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Combine chili-garlic sauce and half the mango chutney in a small bowl.
- Pat chicken dry with paper towels. Season with salt, pepper and half the Moo Shu spice blend.
- Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook until golden, 1-2 min per side.
- Transfer chicken to a parchment-lined baking sheet. Spread chili-garlic mixture over chicken. Roast in the middle of the oven until chicken is cooked through, 10-12 min.**
- Meanwhile, core, then cut pepper into 1/4-inch slices.
- Split bok choy into quarters, keeping wedges intact.
- Cut green onion whites into 1-inch pieces. Thinly slice greens.
- Combine oyser sauce, Indian spice mix and remaining mango chutney in a medium bowl.
- Add chow mein noodles to the boiling water. Cook uncovered until tender, 1-2 min.
- Drain noodles, then rinse under warm water. Return noodles to the same pot, off heat. Add 2 tsp (4 tsp) oil, then gently toss to coat. Using a pair of scissors, make a few cuts in the pot to cut up noodles. Set aside.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- Reheat the same pan over med-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
- Transfer shirmp to a plate.
- Rinse/ Wipe out pan.
- Reheat pan over med-high.
- When hot, add 1 tbsp (2 tbsp) oil, green onion whites, peppers, bok choy and carrots. Season with salt, pepper and remaining Moo Shu spice blend. Cook, stirring often until veggies are tender-crisp, 2-3 min.
- Add shrimp, sauce mixture and ___ cup water. Cook, stirring often until sauce is simmering, 1-2 min.
- Add noodles to pan / add sauce to pot with noodles. Season with salt and pepper? Stir to coat.
- Thinly slice chicken.
- Divide noodles between bowls/ plates. Top with chicken.
- Sprinkle remaining green onions over top.
