eCook Meal
Korean Chicken Sesame Noodle Stir-fry
with green beans & sesame seeds
Golden chicken mini fillets are enwrapped by a colourful vegetable medley made from crunchy green peppers, sweet carrots, and earthy green beans. Coated in a special homemade spicy sauce and sprinkled with white sesame seeds. Go create a stir, Chef!
Serving guide
Choose your portion size.
OODLES OF NOODLES
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain and toss through some oil to prevent sticking.
MULTI-TASKING MAESTRO
While the noodles are boiling, peel and grate the Ginger. Rinse, trim and slice the green beans into thirds. Peel and grate the Carrot. Deseed and cut ½ the green pepper into thin strips. Slice the spring onion, keeping the white and green parts separate.
GOLDEN GOODNESS
Pat the Chicken dry with paper towel. Place a pan or wok, big enough for the stir-fry, over high heat with a drizzle of oil. When hot, add the chicken and fry for 30-60 seconds per side until lightly golden but not cooked through. Remove from the pan.
BEAN THERE, DONE THAT
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, add the sliced green beans and the green pepper strips. Fry for 3-4 minutes until lightly charred, shifting occasionally.
A SIZZLING STIR FRY
When the pepper slices are lightly charred, add the grated Ginger and the spring onion whites to the pan. Fry for 1-2 minutes until fragrant, shifting constantly. Add the spicy sauce (to taste), 50ml of warm water, the cooked noodles, and the browned Chicken. Mix until combined and simmer for 4-5 minutes until reduced. In the final 2-3 minutes, add the grated carrots and the sesame oil. Remove from the heat and season to taste.
A KNOCKOUT KOREAN DINNER
Bowl up the loaded stir-fry. Sprinkle over the spring onion greens and the sesame seeds. Well done, Chef!
OODLES OF NOODLES
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain and toss through some oil to prevent sticking.
MULTI-TASKING MAESTRO
While the noodles are boiling, peel and grate the Ginger. Rinse, trim and slice the green beans into thirds. Peel and grate the Carrot. Deseed and cut the green pepper into thin strips. Slice the spring onions, keeping the white and green parts separate.
GOLDEN GOODNESS
Pat the Chicken dry with paper towel. Place a pan or wok, big enough for the stir-fry, over high heat with a drizzle of oil. When hot, add the chicken and fry for 30-60 seconds per side until lightly golden but not cooked through. Remove from the pan.
BEAN THERE, DONE THAT
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, add the sliced green beans and the green pepper strips. Fry for 3-4 minutes until lightly charred, shifting occasionally.
A SIZZLING STIR FRY
When the pepper slices are lightly charred, add the grated Ginger and the spring onion whites to the pan. Fry for 1-2 minutes until fragrant, shifting constantly. Add the spicy sauce (to taste), 100ml of warm water, the cooked noodles, and the browned Chicken. Mix until combined and simmer for 5-6 minutes until reduced. In the final 2-3 minutes, add the grated carrots and the sesame oil. Remove from the heat and season to taste.
A KNOCKOUT KOREAN DINNER
Bowl up the loaded stir-fry. Sprinkle over the spring onion greens and the sesame seeds. Well done, Chef!
OODLES OF NOODLES
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain and toss through some oil to prevent sticking.
MULTI-TASKING MAESTRO
While the noodles are boiling, peel and grate the Ginger. Rinse, trim and slice the green beans into thirds. Peel and grate the Carrot. Deseed and cut 1½ of the green peppers into thin strips. Slice the spring onions, keeping the white and green parts separate.
GOLDEN GOODNESS
Pat the Chicken dry with paper towel. Place a pan or wok, big enough for the stir-fry, over high heat with a drizzle of oil. When hot, add the chicken and fry for 30-60 seconds per side until lightly golden but not cooked through. Remove from the pan.
BEAN THERE, DONE THAT
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, add the sliced green beans and the green pepper strips. Fry for 4-5 minutes until lightly charred, shifting occasionally.
A SIZZLING STIR FRY
When the pepper slices are lightly charred, add the grated Ginger and the spring onion whites to the pan. Fry for 2-3 minutes until fragrant, shifting constantly. Add the spicy sauce (to taste), 150ml of warm water, the cooked noodles, and the browned Chicken. Mix until combined and simmer for 6-7 minutes until reduced. In the final 2-3 minutes, add the grated carrots and the sesame oil. Remove from the heat and season to taste.
A KNOCKOUT KOREAN DINNER
Bowl up the loaded stir-fry. Sprinkle over the spring onion greens and the sesame seeds. Well done, Chef!
OODLES OF NOODLES
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain and toss through some oil to prevent sticking.
MULTI-TASKING MAESTRO
While the noodles are boiling, peel and grate the Ginger. Rinse, trim and slice the green beans into thirds. Peel and grate the Carrot. Deseed and cut the green peppers into thin strips. Slice the spring onions, keeping the white and green parts separate.
GOLDEN GOODNESS
Pat the Chicken dry with paper towel. Place a pan or wok, big enough for the stir-fry, over high heat with a drizzle of oil. When hot, add the chicken and fry for 30-60 seconds per side until lightly golden but not cooked through. Remove from the pan.
BEAN THERE, DONE THAT
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, add the sliced green beans and the green pepper strips. Fry for 4-5 minutes until lightly charred, shifting occasionally.
A SIZZLING STIR FRY
When the pepper slices are lightly charred, add the grated Ginger and the spring onion whites to the pan. Fry for 2-3 minutes until fragrant, shifting constantly. Add the spicy sauce (to taste), 200ml of warm water, the cooked noodles, and the browned Chicken. Mix until combined and simmer for 7-8 minutes until reduced. In the final 2-3 minutes, add the grated carrots and the sesame oil. Remove from the heat and season to taste.
A KNOCKOUT KOREAN DINNER
Bowl up the loaded stir-fry. Sprinkle over the spring onion greens and the sesame seeds. Well done, Chef!
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Frequently Asked Questions
What is the preparation time for Korean Chicken Sesame Noodle Stir-fry?
The preparation time for Korean Chicken Sesame Noodle Stir-fry with green beans & sesame seeds is between 20 and 25 minutes.
What is the total time required to make Korean Chicken Sesame Noodle Stir-fry with green beans & sesame seeds?
The total time required to make Korean Chicken Sesame Noodle Stir-fry with green beans & sesame seeds is between 30 and 35 minutes.
How many servings does Korean Chicken Sesame Noodle Stir-fry provide?
4 servings
What are the main ingredients in Korean Chicken Sesame Noodle Stir-fry?
Carrot, Chicken, Egg Noodles, Ginger, Green Beans, Green Bell Pepper, Sesame Oil, Spicy Sauce, Spring Onion, White Sesame Seeds
What is the nutritional information of Korean Chicken Sesame Noodle Stir-fry?
Calories: 805, Carbs: 101 grams, Fat: grams, Protein: 54.7 grams, Sugar: 35.9 grams, Salt: 2415 grams
How do I prepare Korean Chicken Sesame Noodle Stir-fry?
A KNOCKOUT KOREAN DINNER: Bowl up the loaded stir-fry. Sprinkle over the spring onion greens and the sesame seeds. Well done, Chef! GOLDEN GOODNESS: Pat the chicken dry with paper towel. Place a pan or wok, big enough for the stir-fry, over high heat with a drizzle of oil. When hot, add the chicken and fry for 30-60 seconds per side until lightly golden but not cooked through. Remove from the pan. OODLES OF NOODLES: Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain and toss through some oil to prevent sticking. A SIZZLING STIR FRY: When the pepper slices are lightly charred, add the grated ginger and the spring onion whites to the pan. Fry for 1-2 minutes until fragrant, shifting constantly. Add the spicy sauce (to taste), 100ml of warm water, the cooked noodles, and the browned chicken. Mix until combined and simmer for 5-6 minutes until reduced. In the final 2-3 minutes, add the grated carrots and the sesame oil. Remove from the heat and season to taste. BEAN THERE, DONE THAT: Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, add the sliced green beans and the green pepper strips. Fry for 3-4 minutes until lightly charred, shifting occasionally. MULTI-TASKING MAESTRO: While the noodles are boiling, peel and grate the ginger. Rinse, trim and slice the green beans into thirds. Peel and grate the carrot. Deseed and cut the green pepper into thin strips. Slice the spring onions, keeping the white and green parts separate.
What should be prepared from my kitchen to make Korean Chicken Sesame Noodle Stir-fry?
Carrot, Chicken, Egg Noodles, Ginger, Green Beans, Green Bell Pepper, Sesame Oil, Spicy Sauce, Spring Onion, White Sesame Seeds
How many calories does Korean Chicken Sesame Noodle Stir-fry have?
805 calories
How much fat content does Korean Chicken Sesame Noodle Stir-fry have?
grams