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Bulgogi Chicken Stir-Fry with Noodles and Sugar Snap Peas

Named after Korea's most well-known BBQ dish, bulgogi sauce has a sweet and smoky flavour, thanks to its mix of soy, garlic, brown sugar and pear & apple purees. Bulgogi is a perfect match for rice and noodle dishes or even as a flavour driver in tacos.

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Under 650 calories New Good Super Quick
Prep: 15 mins
Cook: 15 mins
Servings: 4

Ingredients

2 servings 3 servings 4 servings
  • 1 bell pepper
  • 1 lime
  • 210 gr diced british chicken thigh
  • 125 gr egg noodle nest
  • 80 gr sugar snap peas
  • 100 gr bulgogi sauce
  • 25 ml soy sauce
  • 2 bell peppers
  • 1 lime
  • 350 gr diced british chicken thigh
  • 187.5 gr egg noodle nest
  • 150 gr sugar snap peas
  • 150 gr bulgogi sauce
  • 37.5 ml soy sauce
  • 2 bell peppers
  • 1 lime
  • 390 gr diced british chicken thigh
  • 250 gr egg noodle nest
  • 150 gr sugar snap peas
  • 200 gr bulgogi sauce
  • 50 ml soy sauce

Instructions


  1. Boil a full kettle. Pour it into a saucepan with 1/4 tsp salt on high heat.
    Slice the pepper into strips.
    Cut the lime into wedges. 

  2. Heat a drizzle of oil in a frying pan on medium-high heat.
    Once hot, fry the chicken, 8-10 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
    Meanwhile, boil the noodles, 3-4 mins.
    Once cooked, drain and run under cold water.

  3. Next, add the pepper and sugar snap peas to the pan and fry, 3-4 mins.
    Stir in the bulgogi and soy and fry, 1-2 mins.
    Add the cooked noodles to the pan. Toss to coat and warm through, 1-2 mins.
    Add a splash of water if it's dry.

  4. Share the chicken noodles between your bowls. 
    Serve with a lime wedge on the side for squeezing over.

    Enjoy!