Before You Begin Your Bulgogi Chicken Stir Fry
Bulgogi Chicken (Bulgogi means “Fire Meat”) Noodle Stir-Fry is a fast easy meal that is particularly good after a great workout!
By the time you read this, your fruit and vegetables should already be washed. On the other hand, just in case they’re not…
Wash all produce before using it! Your hands are one of the most important tools for maintaining cleanliness during prep work so don’t forget to wash them thoroughly when necessary.
What You Need in the Kitchen
Equipment:
- Garlic press,
- Fine grater,
- Rolling pin,
- Saucepan,
- Frying pan or wok,
- Sieve,
- Heat Source (ie. hob)
Skill Level: Basic
Time: 20 minutes
Ingredients (Serves 2)
- Bell Pepper 1
- Garlic Clove 1
- Spring Onion 1
- Lime 1
- Salted Peanuts 25g
- Green Beans 80g
- Egg Noodle Nest 2
- Bulgogi Sauce 100g
- Soy Sauce 25ml
- Diced Chicken Breast* 260g
* You can choose to substitute the chicken breast with 210g of chicken thigh… I prefer the chicken breast
Nutritional Values for the Chicken Bulgogi
Typical Values Per serving / Per 100g for uncooked ingredients
- Energy (kJ/kcal) 579 /138
- Fat (g) 2.8
- Saturated Fat (g) 0.5
- Carbohydrate (g) 17.3
- Sugars (g) 5.8
- Protein (g) 10.5
- Salt (g) 1.0
Nutrition for uncooked ingredients based on a 2-portion serving Bulgogi Chicken Noodle recipe.
Let's get cooking
1. Time to prep
- Halve your pepper and discard the core and seeds. Slice into thin strips.
- Peel and grate the garlic (or use a garlic press). Trim and then thinly slice the spring onions.
- Zest and cut the lime into wedges. Crush the peanuts using a rolling pin. (Top Tip: Pop them into a jiffy bag before crushing and cover with kitchen towel)
- Trim the green beans and chop into thirds.
2. On the Hob
- Bring a large saucepan of water to a boil with 1/4 tsp salt for the noodles.
- Heat a splash of oil in a large frying pan or wok on medium to high heat.
- Once hot, add the chicken and season with salt & pepper. Fry until golden brown on the outside, 5-6 minutes should be sufficient.
ATTENTION:
Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
3. Cook the Noodles for the Bulgogi Chicken Noodle Stir-Fry
- In the meantime, when your pan of water is boiling, add the noodles and cook until tender, 3-4 mins is good.
- Once cooked, drain in a sieve and run under cold water to stop them sticking together.
4. Time for the Veggies
- Add the pepper and green beans to the chicken pan. Stir-fry until they start to soften, 5-6 minutes or so.
- Once the veggies have softened, stir in the garlic, lime zest, bulgogi sauce and soy sauce.
- Stir-fry until everything’s piping hot and the chicken is cooked through, 1-2 minutes.
IMPORTANT:
The chicken is cooked when no longer pink in the middle.
5. Let's Get Together
- Once the noodles are cooked, add them to the chicken stir-fry and toss to coat in the sauce.
- Cook until piping hot, 1-2 minutes. Add a dash of water (trust your gut).
6. Serve your Bulgogi Chicken Noodle Stir Fry!
- Plate the bulgogi chicken noodles, some people like deep bowls, my family prefer dish plates. Choice is yours.
- Garnish with peanuts and spring onion, but remember to check for nut allergies with guests.
- Serve with a lime wedge.
Enjoy!
My Final Thoughts on the Bulgogi Chicken Noodle Stir-Fry with Green Beans and Peanuts
You could easily bulk this recipe out (or make it vegetarian) with the substitution or addition of some diced tofu, or leave it as is for a lighter meal.
I sometimes serve mine with some egg-fried rice on the side, but you could just as easily toss the noodles and chicken through the sauce and serve everything together in one big bowl.
Whatever way you choose to eat it, I hope you enjoy this bulgogi chicken stir-fry as much as I do.
Let me know how you get on by leaving a comment below, or get in touch via socials: Nicolette’s Twitter | Nicolette’s Instagram
Enjoy!
PS. YOU CAN FIND SOME MORE RECIPES HERE
