Mango Sticky Noodles
Mango Sticky Noodles
Ingredients
- 500 g 5% fat chicken mince
- 50 g spring onions
- 7 tablespoons mango chutney
- 200 g medium egg noodles, (3 nests)
- 1 red cabbage, shredded
- 1 teaspoon olive oil
- 2 tablespoons olive oil
- as needed chilli flakes
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon garlic granules
- as needed salt
- as needed pepper
Instructions
- 1
Finely chop the green parts of the 50 g spring onions into small rings. Place the chopped spring onions into a bowl of water to allow them to curl.
⏱️ 5 min
- 2
Take the red cabbage, slice it in half, then use a vegetable peeler or knife to shred it into thin strips.
⏱️ 5 min
- 3
Heat 2 tablespoons of olive oil in a large pan or wok over medium heat.
⏱️ 1 min
- 4
Add a portion of the chopped spring onions (from the bowl of water) to the pan and sauté briefly until fragrant.
⏱️ 2 min
- 5
Add the 500 g of 5% fat chicken mince to the pan. Break it up with a spoon and cook until it starts to brown.
⏱️ 7 min
- 6
Stir in the 7 tablespoons of mango chutney, 1 teaspoon of garlic granules, a generous sprinkle of chilli flakes, and a few grinds of pepper. Add about 1 tablespoon of the soy sauce.
⏱️ 3 min
- 7
Continue to cook and stir until the chicken mince is thoroughly cooked through and well combined with the sauce. Taste and adjust seasoning with salt and pepper if needed.
⏱️ 5 min
- 8
While the chicken is cooking, prepare the 200 g medium egg noodles (3 nests) according to package instructions.
⏱️ 5 min
- 9
Once cooked, drain the noodles and place them in a large bowl. Add 1 teaspoon of olive oil, 1 tablespoon of rice vinegar, and the remaining 2 tablespoons of soy sauce.
⏱️ 2 min
- 10
Toss the noodles thoroughly to ensure they are evenly coated with the seasoning.
⏱️ 2 min
- 11
Divide the cooked chicken mince mixture evenly into 4 meal prep containers.
⏱️ 2 min
- 12
Next, divide the seasoned egg noodles evenly among the 4 containers, placing them on top of the chicken mince.
⏱️ 2 min
- 13
Finally, divide the shredded red cabbage evenly into the 4 containers, layering it on top of the noodles.
⏱️ 2 min
- 14
To serve, invert one of the meal prep containers onto a plate, creating a layered stack with the chicken mince at the bottom, noodles in the middle, and red cabbage on top. Garnish with the remaining curled spring onions and an additional sprinkle of chilli flakes, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mango Sticky Noodles
- 500 g 5% fat chicken mince
- 50 g spring onions
- 7 tablespoons mango chutney
- 200 g medium egg noodles, (3 nests)
- 1 red cabbage, shredded
- 1 teaspoon olive oil
- 2 tablespoons olive oil
- as needed chilli flakes
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon garlic granules
- as needed salt
- as needed pepper
Instructions
- 1
Finely chop the green parts of the 50 g spring onions into small rings. Place the chopped spring onions into a bowl of water to allow them to curl.
⏱️ 5 min - 2
Take the red cabbage, slice it in half, then use a vegetable peeler or knife to shred it into thin strips.
⏱️ 5 min - 3
Heat 2 tablespoons of olive oil in a large pan or wok over medium heat.
⏱️ 1 min - 4
Add a portion of the chopped spring onions (from the bowl of water) to the pan and sauté briefly until fragrant.
⏱️ 2 min - 5
Add the 500 g of 5% fat chicken mince to the pan. Break it up with a spoon and cook until it starts to brown.
⏱️ 7 min - 6
Stir in the 7 tablespoons of mango chutney, 1 teaspoon of garlic granules, a generous sprinkle of chilli flakes, and a few grinds of pepper. Add about 1 tablespoon of the soy sauce.
⏱️ 3 min - 7
Continue to cook and stir until the chicken mince is thoroughly cooked through and well combined with the sauce. Taste and adjust seasoning with salt and pepper if needed.
⏱️ 5 min - 8
While the chicken is cooking, prepare the 200 g medium egg noodles (3 nests) according to package instructions.
⏱️ 5 min - 9
Once cooked, drain the noodles and place them in a large bowl. Add 1 teaspoon of olive oil, 1 tablespoon of rice vinegar, and the remaining 2 tablespoons of soy sauce.
⏱️ 2 min - 10
Toss the noodles thoroughly to ensure they are evenly coated with the seasoning.
⏱️ 2 min - 11
Divide the cooked chicken mince mixture evenly into 4 meal prep containers.
⏱️ 2 min - 12
Next, divide the seasoned egg noodles evenly among the 4 containers, placing them on top of the chicken mince.
⏱️ 2 min - 13
Finally, divide the shredded red cabbage evenly into the 4 containers, layering it on top of the noodles.
⏱️ 2 min - 14
To serve, invert one of the meal prep containers onto a plate, creating a layered stack with the chicken mince at the bottom, noodles in the middle, and red cabbage on top. Garnish with the remaining curled spring onions and an additional sprinkle of chilli flakes, if desired.
⏱️ 1 min