Rice & Noodles
Shanghai Fried Noodles, Chicken & Veg
上海粗炒麵
Wok: vegetables and chicken 4–5 minutes, then noodles and sauce 4–5 minutes
In the pack
- ◆Thick wheat noodles
- ◆chicken
- ◆cabbage
- ◆dark soy sauce
You'll need
- ◆1 tbsp oil
The method
- 1
Heat a wok with a tablespoon of oil over the highest heat.
- 2
Stir fry the vegetables and chicken for 4–5 minutes.
Timer 4:30 - 3
Add the noodles and sauce and toss for another 4–5 minutes, until glossy.
Timer 4:30
Did you know
Shanghai noodles are cut thick on purpose — they are built to survive a wok hot enough to char the cabbage.
Allergens
Contains gluten, soy, sesame. Ingredients and allergens are listed per dish, but our meals are prepared in a commercial kitchen that also processes fish, milk, sesame, crustaceans, soy, nuts, tree nuts, gluten, lupin and sulphites — we cannot guarantee any dish is free of them.
Keeping it
Refrigerate at 4°C and cook within three days. Meals freeze for up to three months; once thawed at 4°C, cook or reheat to 70°C and eat within 24 hours.