Double Makrut Lime & Coconut Chicken Noodles
with Veggies & Crushed Peanuts
This dish has a lot going for it! Makrut lime leaves are mixed with soy sauce to create the perfect marinade for tender chicken, noodles and a bowl full of bright veggies. Get in quick, this one won't last long!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2 leaves
makrut lime leaves
2 packet
chicken tenderloins
1 packet
egg noodles
(Contains Egg, Gluten, Wheat;)
1 bag
Broccoli & Carrot Mix
1 sachet
Southeast Asian Spice Blend
1 packet
coconut milk
1 bag
baby spinach leaves
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
Not included in your delivery
1
olive oil
¼ cup
water
2 tbs
soy sauce
(Contains Gluten, Soy;)
1 tsp
vinegar (white wine or rice wine)
1 tsp
brown sugar
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Remove centre veins from makrut lime leaves, then very finely chop. • In a small bowl combine makrut lime leaves, the water, soy sauce, vinegarand brown sugar. • Cut chicken tenderloin into 2cm chunks.
TIP: The makrut lime leaves are fibrous so you want to cut them into small pieces!
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Season. Transfer to a plate. • Meanwhile, half-fill a medium saucepan with boiling water. Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and set aside.
TIP: Cook chicken in batches for the best results.
• Return the frying pan to a medium-high heat with a drizzle of olive oil. • Cook carrot & broccoli mix, tossing until tender, 4-5 minutes. Reduce heat to medium and stir in Southeast Asian spice blend, cook until fragrant, 1 minute. • Add coconut milk and makrut-sauce mixture, cook, stirring, until slightly reduced, 1-2 minutes. • Add baby spinach leaves, cooked noodles and return chicken to the pan, cook tossing, until wilted, 1 minute.
• Divide makrut lime and coconut chicken noodles with veggies between bowls. • Top with crushed peanuts. Enjoy!