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!
Korean Chicken Sesame Noodle Stir-fry
Korean Chicken Sesame Noodle Stir-fry
with green beans & sesame seeds
Hands on Time: 20 - 25 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Carrot
- Chicken
- Egg Noodles
- Free-range Chicken Mini Fillets
- Fresh Ginger
- Green Beans
- Green Bell Pepper
- Green Bell Peppers
- Sesame Oil
- Spicy Sauce
- Spring Onion
- Spring Onions
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
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!
Egg Noodles - 1 cake
Fresh Ginger - 15g
Green Beans - 80g
Carrot - 120g
Green Bell Pepper - 1
Spring Onion - 1
Free-range Chicken Mini Fillets - 150g
Spicy Sauce - 95ml
Sesame Oil - 10ml
White Sesame Seeds - 10ml
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!
Egg Noodles - 2 cakes
Fresh Ginger - 30g
Green Beans - 160g
Carrot - 240g
Green Bell Pepper - 1
Spring Onions - 2
Free-range Chicken Mini Fillets - 300g
Spicy Sauce - 190ml
Sesame Oil - 20ml
White Sesame Seeds - 20ml
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!
Egg Noodles - 3 cakes
Fresh Ginger - 45g
Green Beans - 240g
Carrot - 360g
Green Bell Peppers - 2
Spring Onions - 3
Free-range Chicken Mini Fillets - 450g
Spicy Sauce - 285ml
Sesame Oil - 30ml
White Sesame Seeds - 30ml
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!
Egg Noodles - 4 cakes
Fresh Ginger - 60g
Green Beans - 320g
Carrot - 480g
Green Bell Peppers - 2
Spring Onions - 4
Free-range Chicken Mini Fillets - 600g
Spicy Sauce - 380ml
Sesame Oil - 40ml
White Sesame Seeds - 40ml
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