A flavourful fusion of Indian-inspired, pan-fried chicken tossed with noodles and charred veg in a Chinese-style stir-fry sauce.
Description
A flavourful fusion of Indian-inspired, pan-fried chicken tossed with noodles and charred veg in a Chinese-style stir-fry sauce.
Cook me in 20 minutes
1 Indochinese Spice Rub
An Indian-style spice blend for chicken with ginger & fenugreek
2 Indochinese Paste
A smoky, soy, garlic & white pepper paste
3 Hakka Sauce
Provides a kick with garlic & a hint of cayenne
SimplyCook flavour kit and recipe care
3 pots for expertly balanced, extraordinary flavour
Step-by-step recipe to cook in 20 minutes
Crafted by SimplyCook's chefs to deliver extraordinary flavour to your dinner table.
For information on reference intakes go online to www.sainsburys.co.uk/foodlabels
simplycook.com/sainsburys
Nutrition
Table of Nutritional Information
| (as consumed)* per 100g | (as consumed)* per serving | % adult RI per serving | |
|---|---|---|---|
| Energy | 516kJ | 2373kJ | - |
| 123kcal | 566kcal | 28% | |
| Fat (g) | 3.6 | 16.4 | 23% |
| of which saturates (g) | 0.5 | 2.4 | 12% |
| Carbohydrate (g) | 12.4 | 57.0 | 22% |
| of which sugars (g) | 2.6 | 12.0 | 13% |
| Fibre (g) | 1.6 | 7.2 | - |
| Protein (g) | 10.0 | 46.2 | 92% |
| Salt (g) | 0.85 | 3.89 | 65% |
| *Using quantities specified in recipe suggestion. Including 15ml oil | |||
Ingredients
- By Sainsbury's British Chicken Breast FilletBy Sainsbury's Medium Egg Noodles: Wheat Flour, Water, Dried Egg Yolk (4%), Salt, Acidity Regulator: Potassium Carbonate,
- By Sainsbury's Carrot,
- By Sainsbury's Pak Choi,
- By Sainsbury's Spring Onions,
- Indochinese Spice Rub: Sugar, Ground Spices (Chilli, Turmeric Fennel, Ginger, Star Anise, Cinnamon, Black Pepper), Dried Garlic, Cornflour, Natural Flavouring, Garlic Powder, Salt, Curry Powder (Coriander, Turmeric, Salt, Allspice, Ginger, Fenugreek, Black Pepper, Cumin, Paprika, Bay, Cayenne), Chilli Flakes, Sunflower Oil,
- Indochinese Paste: Sunflower Oil, Soy Sauce (Water, Soybeans, Salt, Spirit Vinegar), Glucose Syrup, Soy Sauce Powder [Soy Sauce (Soybeans, Salt, Spirit Vinegar), Maltodextrin, Salt), Sugar, Garlic Powder, Garlic Extract, White Wine Vinegar, Smoked Water, Water, White Pepper, Natural Flavouring,
- Hakka Sauce: Garlic Powder, Sunflower Oil, Garlic Extract, Water, Sugar, White Wine Vinegar, Cayenne Chilli
Dietary Information
For allergens, including Cereals containing Gluten, see ingredients in bold.
Preparation
South Asian Inspired Chicken Noodles
A flavourful fusion of Indian-inspired pan-fried chicken tossed with noodles and charred veg in a Chinese-style stir-fry sauce.
Cook in 20 mins
Serves 2
Sainsbury's ingredients
- 2 Medium noodle nests
- 300g Chicken breast fillets
- 1 Carrot
- 250g Pak choi
- 100g Spring onions
Get prepped
- Cut the carrot into thin matchsticks.
- Trim the ends of the pak choi then chop roughly, keeping the green leaves aside from the stalks.
- Thinly slice the spring onions.
- Cut the chicken into strips.
1. Cook the noodles & marinate the chicken
- Cook the noodles according to pack instructions, then keep aside.
- Put the chicken in a bowl and mix with the Indochinese spice rub.
2. Get stir-frying
- Heat 1 Tbsp of oil in a frying pan or wok over a medium high heat and add the chicken. Fry for 6-7 mins, or until lightly golden and just cooked through, then remove from the pan.
- Add the carrot and the white parts of both the pak choi and spring onions, and fry until lightly coloured.
3. Mix in the noodles
- Add the cooked noodles to the vegetables and mix well.
- Mix the 2 Indochinese paste with the 3 Hakka Sauce in a cup with 1 Tbsp of water, then pour it into the noodles and stir well.
- Add the pak choi green leaves and most of the spring onion green parts to the pan along with the cooked chicken. Check food is piping hot and cooked thoroughly. All cooking appliances vary. This is a guide only.
Tip - Try not to move the chicken around too much in the pan to get some nice browning going on!
Packaging
Box
Storage
Display until.
Keep refrigerated.
Keep Refrigerated