With this recipe we show you how to make an Asian-style chicken & noodle dish in your own kitchen with al dente egg noodles, NOMU Oriental Rub-spiced chicken strips, a very special UCOOK soy dressing, fried veggies, and toasted sesame seeds. It’s uber delicious, Chef!
Asian-style Chicken & Noodles
Asian-style Chicken & Noodles
with bell pepper, carrots & sesame seeds
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Carrot
- Chicken
- Egg Noodles
- Free-range Chicken Mini Fillets
- Garlic Clove
- Garlic Cloves
- NOMU Oriental Rub
- Soy Dressing
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain, reserving 1 cup of pasta water, and rinse in cold water.
SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHICKEN
Return the pan to high heat with a drizzle of oil and a knob of butter. Coat the chicken strips with the NOMU rub. When hot, fry the chicken strips until cooked through, 1-2 minutes per side (shifting as they colour). Remove from the pan.
STIR-FRY
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the carrot matchsticks, the pepper strips, and the grated garlic until lightly charred but still crunchy, 2-3 minutes. Add the cooked noodles, the soy dressing, and 30ml of the reserved pasta water. Simmer until the noodles are warmed through. Remove from the heat, toss through the cooked chicken, and season.
TIME TO EAT
Make a bed of the stir-fry and sprinkle over the toasted sesame seeds. Well done, Chef!
Egg Noodles - 1 cake
White Sesame Seeds - 5ml
Free-range Chicken Mini Fillets - 150g
NOMU Oriental Rub - 5ml
Carrot - 120g
Bell Pepper - 1
Garlic Clove - 1
Soy Dressing - 40ml
NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain, reserving 1 cup of pasta water, and rinse in cold water.
SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHICKEN
Return the pan to high heat with a drizzle of oil and a knob of butter. Coat the chicken strips with the NOMU rub. When hot, fry the chicken strips until cooked through, 1-2 minutes per side (shifting as they colour). Remove from the pan.
STIR-FRY
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the carrot matchsticks, the pepper strips, and the grated garlic until lightly charred but still crunchy, 2-3 minutes. Add the cooked noodles, the soy dressing, and 60ml of the reserved pasta water. Simmer until the noodles are warmed through. Remove from the heat, toss through the cooked chicken, and season.
TIME TO EAT
Make a bed of the stir-fry and sprinkle over the toasted sesame seeds. Well done, Chef!
Egg Noodles - 2 cakes
White Sesame Seeds - 10ml
Free-range Chicken Mini Fillets - 300g
NOMU Oriental Rub - 10ml
Carrot - 240g
Bell Pepper - 1
Garlic Cloves - 2
Soy Dressing - 80ml
NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain, reserving 1 cup of pasta water, and rinse in cold water.
SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHICKEN
Return the pan to high heat with a drizzle of oil and a knob of butter. Coat the chicken strips with the NOMU rub. When hot, fry the chicken strips until cooked through, 1-2 minutes per side (shifting as they colour). Remove from the pan.
STIR-FRY
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the carrot matchsticks, the pepper strips, and the grated garlic until lightly charred but still crunchy, 3-4 minutes. Add the cooked noodles, the soy dressing, and 90ml of the reserved pasta water. Simmer until the noodles are warmed through. Remove from the heat, toss through the cooked chicken, and season.
TIME TO EAT
Make a bed of the stir-fry and sprinkle over the toasted sesame seeds. Well done, Chef!
Egg Noodles - 3 cakes
White Sesame Seeds - 15ml
Free-range Chicken Mini Fillets - 450g
NOMU Oriental Rub - 15ml
Carrot - 360g
Bell Peppers - 2
Garlic Cloves - 3
Soy Dressing - 120ml
NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain, reserving 1 cup of pasta water, and rinse in cold water.
SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHICKEN
Return the pan to high heat with a drizzle of oil and a knob of butter. Coat the chicken strips with the NOMU rub. When hot, fry the chicken strips until cooked through, 1-2 minutes per side (shifting as they colour). Remove from the pan.
STIR-FRY
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the carrot matchsticks, the pepper strips, and the grated garlic until lightly charred but still crunchy, 3-4 minutes. Add the cooked noodles, the soy dressing, and 125ml of the reserved pasta water. Simmer until the noodles are warmed through. Remove from the heat, toss through the cooked chicken, and season.
TIME TO EAT
Make a bed of the stir-fry and sprinkle over the toasted sesame seeds. Well done, Chef!
Egg Noodles - 4 cakes
White Sesame Seeds - 20ml
Free-range Chicken Mini Fillets - 600g
NOMU Oriental Rub - 20ml
Carrot - 480g
Bell Peppers - 2
Garlic Cloves - 4
Soy Dressing - 160ml
Woolies Products in this dish
