One-Pan Asian-Style Chicken & Noodles
with Rainbow Veggies & Crushed Peanuts
In this one pan wonder, whip up sweet chilli and oyster sauce-doused chicken, with tasty vermicelli noodles. With colourful veggies and crushed peanuts for garnish, you'll be coming back for seconds (and thirds!).
This recipe is under 650kcal per serving.
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
carrot
1
zucchini
1 tin
sweetcorn
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
sweet chilli sauce
1 packet
vermicelli noodles
1 packet
chicken mince
1 packet
ginger paste
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
olive oil
½ tbs
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. • Cut carrot and zucchini into half-moons. Drain sweetcorn. • In a small bowl, combine oyster sauce, sweet chilli sauce and the soy sauce. • Place vermicelli noodles in a medium heatproof bowl. Add enough boiling water to cover the noodles. Cover and set aside until tender, 3-4 minutes. Drain.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook carrot, zucchini and corn, until just tender, 2-3 minutes. Add chicken mince, breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium-high, add ginger paste and cook, until fragrant, 1 minute.
• Add oyster sauce mixture, vermicelli noodles and baby spinach leaves. • Toss to combine, 1 minute. Season.
• Divide Asian-spiced chicken and noodles with rainbow veggies between bowls. • Top with crushed peanuts to serve. Enjoy!