Sweet Chilli Chicken and Pumpkin Noodles

Nutrition per serve

Ingredients

• 250g butternut pumpkin
• 75g green beans
• 1pcs spring onion
• 1pcs ginger
• 2clov garlic
• 50g sweet chilli sauce
• 300g free-range chicken thigh fillets
• 150g egg noodles
• 20g roasted peanuts
• 15ml soy sauce
• 5ml white vinegar
• 15ml neutral-flavoured oil

Method

1. Step 1 — Par-cook pumpkin
   Peel the pumpkin and cut into 2cm chunks. Put in a microwave-safe bowl, cover and microwave for 5 mins or until just tender. (If you don't have a microwave, cook the pumpkin in a saucepan of boiling water for 6-8 mins until just tender.)
2. Step 2 — Prep ingredients
   While the pumpkin is cooking, bring a medium saucepan of water to the boil for the noodles and beans. Trim the beans. Thinly slice the spring onion. Peel and finely grate the ginger. Crush or finely chop the garlic.
3. Step 3 — Make stir-fry sauce
   Combine the sweet chilli sauce, ginger, garlic, 2 tsp soy sauce and 1 tsp white vinegar in a bowl.
4. Step 4 — Prep and cook chicken
   Cut the chicken into bite-sized chunks and season with salt and pepper. Heat 2 tsp oil in a medium frypan over medium-high heat. Cook the chicken, stirring, for 5-6 mins until cooked through.
5. Step 5 — Cook noodles and beans
   Meanwhile, cook the noodles and beans in the pan of boiling water for 3 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking. Return the noodles and beans to the pan, add 1 tsp soy sauce and 1 tsp oil and toss to coat.
6. Step 6 — Finish stir-fry and serve
   Add the pumpkin and stir-fry sauce to the chicken and cook, stirring, for 1 min or until slightly reduced. Taste, then season with salt and pepper. Divide the noodles and beans and chicken stir-fry among bowls. Scatter with the spring onion and peanuts to serve.

Allergens

Soy, Egg, Gluten, Wheat, Peanut