Protein Swap | Spicy Peanut-Ginger Chicken
with Fresh Shanghai Noodles
Cooking time
10 minutes
Servings
2/4
Calories
810 /serving
Some noodle dishes deserve cult classic status. In 10 minutes, these snappy strands deliver umami-laden flavours with bite-size chunks of chicken, marinated with a hit of hot gochujang, morsels of zucchini and peanut butter for a smooth ride to satisfaction.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 2 Green zucchini
- 15ml Ginger paste
- 30ml Apple cider vinegar
- 30g Peanut butter
- 15g Gochujang
- 225g Fresh Shanghai noodles
- 30ml Sweet soy sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Peanuts • Sesame • Soy • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
20 g
Saturated Fat
3 g
Sodium
1700 mg
Total Carb
98 g
Sugars
24 g
Protein
57 g
Fibre
5 g
Preparation
Start the chicken
- Bring a medium pot of salted water to a boil.
- Place the peanut butter pouch in a bowl of hot water to soften.
- Pat the chicken dry; cut into bite-size pieces. In a large bowl, toss with the ginger, gochujang, ½ the soy sauce, ½ the spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, turning occasionally, 3 to 4 min., until partially cooked.
Boil the noodles
- Meanwhile, add the noodles to the pot of boiling water; stir gently to separate.
- Boil, 5 to 7 min., until al dente.
- Drain and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, halve the zucchini lengthwise; cut crosswise into ½ inch pieces.
Finish the chicken & cook the zucchini
- To the pan, add the zucchini and remaining spices.
- Cook, stirring often, 3 to 4 min., until the chicken* is cooked through and the zucchini have softened.
Combine the noodles
- In a small bowl, make the sauce by combining the peanut butter, vinegar (start with ½), remaining soy sauce and 3 tbsp water (double for 4 portions).
- To the pan, add the noodles and sauce.
- Cook, stirring often, 1 to 2 min., until combined.
Plate your dish
- Divide the noodles between your plates. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
