Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3241 / 775
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 glaze
Remove the dry outer layer of the lemongrass stalk. Finely slice a 10/15/20 cm piece of the lemongrass. Peel and mince the garlic. In a small bowl or glass, combine the lemongrass, garlic, soysauce, fishsauce, maplesyrup, brownsugar, vegetableoil and a pinch of salt. Mix well. This is your glaze.
2 Fry and glaze
Heat a pan over a medium-high heat with a drizzle of oil. Fry the chicken breasts with a pinch of salt for 4-5 min on each side. Reduce the heat to medium-low and add the glaze. Cook for a final 2-3 min or until the glaze has reduced. Remove the pan from the heat and keep covered with a lid.
3 Mix dressing
Meanwhile, in a small bowl, combine the rice vinegar, soy sauce, sesameoil, vegetable oil and honey. Juice the limes thoroughly. Season the sauce with the lime juice and chilli flakes(spicy!). Add the sesame seeds and a pinch of salt. Mix well. This is your dressing.
4 Prep extras
Meanwhile, peel the carrots and cut them into thin matchsticks. Rinse and dry the beansprouts. Finely slice the chilli. Pick the coriander and mint leaves.
5 Soak noodles
Meanwhile, boil a kettle. Pour the boiling water over the noodles and cover for 3 min. Drain the noodles in a colander and immediately divide them among shallow bowls.
Slice the chicken and top the noodles with it. Drizzle with the glaze from the pan. Add the carrots, bean sprouts, chilli(spicy!), coriander, mint and peanuts. Drizzle with the sesamedressing and serve immediately.