Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
4215 / 1008
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep veggies
Cut red cabbage to thin strips. Peel carrot and cut to matchsticks. Finely slice spring onion. Cut redchilli to thin slices.
2 Boil noodles
Bring a pot of water to a boil and add noodles. Cook for 2-3 minutes (be careful not to overcook). Drain and submerge into cold water to cool. Drain again before combining with the vegetables.
3 Make dressing
Transfer peanut butter to a bowl. Squeeze limes. Add 1/1.5/2 Tbsp of lime juice to the peanut butter. Add 75ml/100ml/150ml coconut milk, soy sauce, honey and sriracha.
4 Fry chicken
Heat sesame oil and olive oil in a pan over medium-high heat. Add chicken breasts and reduce the heat to medium. Fry for about 5-6 minutes per side or until cooked through. Transfer to a plate to rest for 5 minutes before slicing. Pour all the juices from the pan on top. Season with salt.
Combine red cabbage, carrot, spring onion, redchilli and drained noodles in a large serving bowl. Just before serving, mix in the sauce or serve it separately (see tips for fussy eaters and the pro tip). Top with sliced chicken.