Kecap Chicken & Veggie Noodle Bowl
with Fried Egg & Crushed Peanuts
For the ultimate weeknight meal that's ready in a flash, this flavourful chicken and veggie-loaded noodle bowl ticks all the right boxes. Topped with a fried egg and a sprinkle of peanuts for extra crunch, you will not be disappointed!
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
1 packet
egg noodles
(Contains Egg, Gluten, Wheat;)
1
zucchini
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
Kecap Manis
(Contains Gluten, Soy, Wheat, Sulphites;)
pinch
Chilli Flakes
1 packet
Broccoli & Carrot Mix
1 packet
Ginger Paste
1 packet
chicken breast
1 packet
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
olive oil
2
egg
(Contains Egg;)
½ tbs
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiled water. • Cook egg noodles in the water over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and set aside. • Meanwhile, cut chicken breast into 2cm chunks. Slice zucchini into thin sticks. In a small bowl, combine oyster sauce, kecap manis, the soy sauce and a pinch of chilli flakes (if using).
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook broccoli & carrot mix and zucchini, tossing, until tender, 5-6 minutes. • Add ginger paste and cook until fragrant, 1 minute. • Transfer to a bowl.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Meanwhile, in a small frying pan, heat a generous drizzle of olive oil over high heat. • When oil is hot, crack the eggs into the pan. Cook until egg whites are firm and yolks are cooked to your liking, 4-5 minutes. Transfer to a plate and cover to keep warm. • Return large frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Return noodles and veggies to pan, then add sauce mixture and baby spinach leaves, tossing, until combined, 1 minute. Season with pepper.
TIP: For best results, drain the oil from the pan before cooking the sauce.
• Divide kecap chicken and veggie noodles between bowls. • Top with fried egg, crushed peanuts and a pinch of chilli flakes (if using) to serve. Enjoy!