Get your pan pan, tell yourself you can can, and let’s make this Dan Dan noodle dish, Chef! A bed of al dente egg noodles is topped with an imaginative list of ingredients and our special UCOOK Asian sauce. This takes the chicken fillets, broccoli & carrots from satisfying stir-fry to causing a stir at the dinner table.
Chicken Dan Dan Noodles
Chicken Dan Dan Noodles
with fresh coriander & sesame seeds
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Broccoli Florets
- Chicken
- Dried Chilli Flakes
- Egg Noodles
- Free-range Chicken Mini Fillets
- Fresh Coriander
- Julienne Carrots
- Julienne Carrotss
- UCOOK Asian Sauce
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain, reserving the pasta water, and rinse in cold water. Cover and set aside.
PUT THE FRY IN STIR-FRY
Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan. Return the pan to medium heat with a drizzle of oil. When hot, fry the broccoli pieces and the carrots until lightly charred, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, toss through the Asian sauce and the cooked chicken until heated through. Remove from the pan and season.
FLAVOURFUL FOOD
Make a bed of the scrumptious egg noodles and top with the silky chicken stir-fry. Garnish with the chopped coriander. Scatter over the sesame seeds and the chilli flakes (to taste). Simply delicious!
Egg Noodles - 1 cake
Free-range Chicken Mini Fillets - 150g
Broccoli Florets - 100g
Julienne Carrots - 75g
UCOOK Asian Sauce - 1 unit
Fresh Coriander - 3g
White Sesame Seeds - 10ml
Dried Chilli Flakes - 5ml
OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain, reserving the pasta water, and rinse in cold water. Cover and set aside.
PUT THE FRY IN STIR-FRY
Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan. Return the pan to medium heat with a drizzle of oil. When hot, fry the broccoli pieces and the carrots until lightly charred, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, toss through the Asian sauce and the cooked chicken until heated through. Remove from the pan and season.
FLAVOURFUL FOOD
Make a bed of the scrumptious egg noodles and top with the silky chicken stir-fry. Garnish with the chopped coriander. Scatter over the sesame seeds and the chilli flakes (to taste). Simply delicious!
Egg Noodles - 2 cakes
Free-range Chicken Mini Fillets - 300g
Broccoli Florets - 200g
Julienne Carrots - 150g
UCOOK Asian Sauce - 2 units
Fresh Coriander - 5g
White Sesame Seeds - 20ml
Dried Chilli Flakes - 10ml
OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain, reserving the pasta water, and rinse in cold water. Cover and set aside.
PUT THE FRY IN STIR-FRY
Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan. Return the pan to medium heat with a drizzle of oil. When hot, fry the broccoli pieces and the carrots until lightly charred, 6-7 minutes (shifting occasionally). In the final 1-2 minutes, toss through the Asian sauce and the cooked chicken until heated through. Remove from the pan and season.
FLAVOURFUL FOOD
Make a bed of the scrumptious egg noodles and top with the silky chicken stir-fry. Garnish with the chopped coriander. Scatter over the sesame seeds and the chilli flakes (to taste). Simply delicious!
Egg Noodles - 3 cakes
Free-range Chicken Mini Fillets - 450g
Broccoli Florets - 300g
Julienne Carrotss - 225g
UCOOK Asian Sauce - 3 units
Fresh Coriander - 8g
White Sesame Seeds - 30ml
Dried Chilli Flakes - 15ml
OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain, reserving the pasta water, and rinse in cold water. Cover and set aside.
PUT THE FRY IN STIR-FRY
Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan. Return the pan to medium heat with a drizzle of oil. When hot, fry the broccoli pieces and the carrots until lightly charred, 6-7 minutes (shifting occasionally). In the final 1-2 minutes, toss through the Asian sauce and the cooked chicken until heated through. Remove from the pan and season.
FLAVOURFUL FOOD
Make a bed of the scrumptious egg noodles and top with the silky chicken stir-fry. Garnish with the chopped coriander. Scatter over the sesame seeds and the chilli flakes (to taste). Simply delicious!
Egg Noodles - 4 cakes
Free-range Chicken Mini Fillets - 600g
Broccoli Florets - 400g
Julienne Carrots - 300g
UCOOK Asian Sauce - 4 units
Fresh Coriander - 10g
White Sesame Seeds - 40ml
Dried Chilli Flakes - 20ml
Woolies Products in this dish
