Thai Bacon, Chicken and Veggie Rice Noodles
with Bok Choy, Peppers and Peanuts- Peanuts
- Anchovies
- Soy
- Wheat
- Sulphites
- Milk
- Mustard
- May contain traces of allergens
- Crustaceans
- Egg
- Gluten
- Milk
- Mustard
- Sesame
- Sulphites
- Wheat
- Tree nuts
- Fish
- Soy
- Peanuts
Ingredients: Chicken breasts • Sweet bell pepper • Rice noodles (rice, water) • Shanghai bok choy • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Lime • Green cabbage • Peanut butter (peanut) (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) • Nuoc cham sauce (anchovies, soy) (water, sugar, rice vinegar, lime juice from concentrate, fish sauce powder (fermented anchovies, maltodextrin, salt), salt, garlic, vegetable oil, dried chilies, salted anchovies, natural flavour (soy), xanthan gum, citric acid, potassium sorbate, sodium benzoate) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Cilantro • Thai spice blend (mustard, milk) (salt, spices (including mustard) and herbs, sugars (sugar, corn syrup solids), dehydrated vegetables (onion, garlic), corn starch, coconut powder (coconut milk, maltodextrin, sodium caseinate (milk)), lemon juice powder (corn syrup solids, concentrated lemon juice, lemon oil, silicon dioxide), coconut oil, yeast extract, silicon dioxide).
Ingredients
100 g
Bacon Strips
150 g
Rice Noodles
2 unit(s)
Peanut Butter
(Contains: Peanuts)
2 tbsp
Nuoc Cham
(Contains: Anchovies, Soy May be present: Crustaceans, Egg, Gluten, Milk, Mustard, Sesame, Sulphites, Wheat)
1 tbsp
Chili-Garlic Sauce
(May be present: Wheat, Egg, Gluten, Tree nuts, Fish, Milk, Mustard, Soy, Sesame, Sulphites, Crustaceans)
1 unit(s)
Lime
7 g
Cilantro
28 g
Crispy Shallots
(Contains: Wheat May be present: Gluten)
½ tbsp
Soy Sauce
(Contains: Wheat, Sulphites, Soy May be present: Fish, Milk, Mustard, Sesame, Wheat, Egg)
56 g
Green Cabbage, shredded
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Shanghai Bok Choy
7 g
Thai Spice Blend
(Contains: Milk, Mustard May be present: Egg, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
2 unit(s)
Chicken Breasts
Not included in your delivery
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, bring a large pot of salted water to a boil (use same for 4 servings).
- Wash and dry all produce.
- To the boiling water, add rice noodles. Cook for 10-12 min, stirring occasionally, until tender but still slightly chewy to the bite.
- Reserve 3/4 cup (1 1/2 cup) pasta water.
- Drain noodles and rinse under warm water until slightly cool. Return to the pot.
- Meanwhile, heat a large non-stick pan over medium. When the pan is hot, add bacon. (NOTE: For 4 servings, cook bacon in batches.) Cook for 6-9 min, flipping occasionally, until crispy.**
- Remove the pan from heat. Using tongs, transfer bacon to a paper towel-lined cutting board. Set aside.
- Carefully discard all but 2 tbsp (4 tbsp) bacon fat from the pan. (NOTE:You will use the pan with bacon fat in step 4.)
- When cool enough to touch, roughly chop bacon.
- Meanwhile, pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.
- Core, then cut pepper into 1/2-inch slices.
- Cut bok choy into 1/2-inch pieces. Rinse bok choy leaves to wash away any dirt.
- Zest and juice half the lime. Cut remaining lime into wedges.
- Roughly chop cilantro.
- To a medium bowl, add chili-garlic sauce, lime zest, lime juice, nuoc cham, peanut butter and soy sauce. Stir to combine.
- In the same pan (from step 2), heat reserved bacon fat over medium-high, then add chicken, cabbage, bok choy and peppers. Cook for 5-6 min, stirring often, until veggies are tender-crisp and chicken is cooked through.** Season with Thai Spice Blend, salt and pepper.
- Add sauce and reserved pasta water. Cook for 1-2 min, stirring often, until sauce thickens. Remove from heat.
- To the pot with noodles, add veggies and chicken. Mix vigorously to combine.
- Divide noodles between bowls and top with bacon.
- Sprinkle with crispy shallots and cilantro.
- Squeeze lime wedge over top.
If you've opted to add chicken breast, pat dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.
Add chicken to the pan with veggies. Cook for 5-6 min, stirring often, until veggies are tender-crisp and chicken is cooked through.** Continue with rest of recipe as written.
