Chicken Satay Noodle Toss

Name: Chicken Satay Noodle Toss with Carrot Ribbons & Peanuts
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 10 ounce Chicken Breast Strips; 1.15 ounce Peanut Butter; ½ ounce Peanuts; 12 milliliters Ponzu Sauce; 1 ounce Sweet Thai Chili Sauce; 2 tablespoon Soy Sauce; 2 unit Scallions; 6 ounce Ramen Noodles; 1 clove Garlic; 1 unit Lime; 3 ounce Carrot; 5.07 ounce Coconut Milk; 2 teaspoon Cooking Oil; Salt; Pepper

with Carrot Ribbons & Peanuts

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If you were to ask us, one weekly stir-fry night is mandatory. So is a pasta night. So if you’re looking to kill two birds with one stone, so to speak, our chefs have got just the dish for you. You’ll make your own chicken satay with a spicy coconut-based peanut sauce. Mix that up with carrots, scallion, and ramen noodles and you’re ready for stir-fry night.

Tags:

Spicy

Allergens:

Peanuts

•Fish

•Soy

•Wheat

•Tree Nuts

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

10 ounce

Chicken Breast Strips

1.15 ounce

Peanut Butter

(Contains: Peanuts)

½ ounce

Peanuts

(Contains: Peanuts)

12 milliliters

Ponzu Sauce

(Contains: Fish, Soy, Wheat)

1 ounce

Sweet Thai Chili Sauce

(Contains: Soy)

2 tablespoon

Soy Sauce

(Contains: Soy, Wheat)

2 unit

Scallions

6 ounce

Ramen Noodles

(Contains: Wheat)

1 clove

Garlic

1 unit

Lime

3 ounce

Carrot

5.07 ounce

Coconut Milk

(Contains: Tree Nuts)

Not included in your delivery

2 teaspoon

Cooking Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories750 kcal

Fat34 g

Saturated Fat14 g

Carbohydrate72 g

Sugar16 g

Dietary Fiber7 g

Protein43 g

Cholesterol100 mg

Sodium1920 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pot

•Peeler

•Paper Towel

•Large Pan

•Small Bowl

•Whisk

•Strainer

Instructions

PDF

• Bring a medium pot of salted water to a boil. Wash and dry produce. • Peel and mince garlic. Quarter lime. Trim and peel carrot. Using a peeler, shave carrot lengthwise into ribbons, rotating as you go, until you get to the core. Discard core. Trim and thinly slice scallions, separating whites from greens. Roughly chop peanuts.

• Pat chicken* dry with paper towels. • Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and garlic; season with salt and pepper. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes.

• While chicken cooks, in a small bowl, whisk together coconut milk, ponzu, chili sauce, soy sauce, half the peanut butter, and juice from half the lime (whole lime for 4 servings) until smooth. TIP: Taste sauce and add more peanut butter if you like a nuttier flavor.

• Stir carrot ribbons and scallion whites into pan with chicken mixture; cook until slightly softened, 1-2 minutes. Season with a big pinch of salt and pepper. • Once water is boiling, add ¾ of the noodles (save the rest for another use) to pot; cook until tender, 1-2 minutes. • Drain noodles and thoroughly rinse under cold water, at least 30 seconds. (This stops the cooking and helps prevent sticky noodles.)

• Stir sauce into pan with stir-fry; bring to a simmer, then reduce heat to low. Cook until thickened, 2-4 minutes. • Add drained noodles and toss until everything is thoroughly coated in sauce. Season with salt and pepper to taste. Remove pan from heat.