Silky Peanut-Ginger Chicken Noodles
with Linguine and Veggies
Peanut butter lovers, rejoice! The nutty aroma and subtle creaminess of peanut butter boost this deeply delicious sauce that we're using to coat slurpy noodles and crisp vegetables.
Ingredients: Ground chicken • Bok choy • Linguine (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Sweet bell pepper • Red onion • Ginger sauce (water, sugars (brown sugar, glucose), vinegar, tomato paste, miso powder (fermented soybeans, salt), soy sauce (soybean, maltodextrin, salt), ginger, vegetable oil, modified corn starch, salt, garlic powder, spices, natural flavour (wheat, soy), xanthan gum, citric acid, potassium sorbate) (soy, wheat) • Honey garlic sauce (sugars (sugar, glucose, glucose-fructose, fancy molasses, honey), water, modified corn starch, vinegar, salt, hydrolyzed soy protein, dried garlic, xanthan gum, lactic acid, citric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Peanut butter (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) (peanut) • Peanuts • Beef stock powder (salt, sugars (dextrose, corn syrup solids, maltodextrin), hydrolyzed vegetable proteins (soy), palm oil, corn starch, dehydrated onion, caramel colour (sulphites), silicon dioxide, herbs, disodium inosinate, disodium guanylate, spice extracts, natural flavour) (soy, sulphites) • Garlic salt (salt, garlic powder, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Chicken
170 g
Linguine
(Contains Wheat)
1 unit(s)
Sweet Bell Pepper
2 unit(s)
Shanghai Bok Choy
1 unit(s)
Red Onion
28 g
Peanuts, chopped
(Contains Peanuts May contain Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites)
4 tbsp
Ginger Sauce
(Contains Soy, Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Sulphites)
4 tbsp
Honey-Garlic Sauce
(Contains Soy May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Sulphites, Wheat)
1 unit(s)
Peanut Butter
(Contains Peanuts)
7.5 g
Beef Stock Powder
(Contains Soy, Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
4 g
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Butter*
(Contains Milk)
½ tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- To a large pot, add 10 cups hot water and 2 tsp salt (use same for 4 servings). Cover and bring to a boil over high heat.
- Core, then cut pepper into 1/4-inch slices.
- Separate bok choy leaves, then cut into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
- Peel, then cut half the onion (whole onion for 4 servings) into 1/4-inch slices.
- Heat a large non-stick pan over medium.
- When hot, add peanuts to the dry pan. (TIP: You can skip this step if you don't want to toast the peanuts.)
- Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer peanuts to a plate.
- To a medium bowl, add peanut butter and 1/4 cup (1/2 cup) warm water. Whisk until smooth.
- Add ginger sauce, honey-garlic sauce and half the beef stock powder. Whisk to combine. Set aside.
- Add linguine to the boiling water. Cook uncovered for 10-12 min, stirring occasionally, until tender.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain and return linguine to the same pot, off heat.
- Meanwhile, reheat the same pan (from step 2) over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl for 30 sec, until melted.
- Add onions, peppers, bok choy and 1 tbsp (2 tbsp) water. Season with pepper and half the garlic salt, then stir to combine.
- Cover and cook for 3-4 min, stirring occasionally, until tender-crisp.
- Remove from heat. Transfer veggies to a plate, then cover to keep warm.
- Carefully wipe the pan clean.
- Reheat the same pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Season with remaining garlic salt, remaining beef stock powder and pepper.
- Cook for 4-5 min, breaking up meat into smaller pieces, until no pink remains.**
- Add sauce mixture. Bring to a simmer.
- Cook for 1 min, stirring often, until sauce is warmed through and fragrant.
- Add meat mixture and veggies to the pot with linguine. Season with salt and pepper, then toss to combine.
- Cook for 1-2 min, stirring occasionally, until linguine and veggies are warmed through. (TIP: For a lighter sauce, add reserved pasta water, 1-2 tbsp at a time, until desired consistency is reached.)
- Divide linguine and any remaining sauce in the pot between bowls.
- Sprinkle peanuts over top.
If you've opted to get chicken, cook in the same way the recipe instructs you to cook the pork.**