Dinner recipe
Chicken noodles with fine carrot and pepper strips,peas and a ginger-lime sauce,finished in two manageable batches.
Shop Sorted can help flag food rules, but it cannot guarantee that a meal or product is allergen-free or suitable for your needs. Always check retailer labels, product packaging, ingredients and substitution notices before buying, cooking or eating.
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Image: Shop Sorted generated asset
Ingredients
30cm 4l nonstick saute pan, 4l noodle saucepan, 2l pea saucepan, colander, two large clean bowls, separate raw-chicken board, knife and grater, scales and measuring jug, clean food thermometer
Method
For more than four servings, repeat batches of no more than four. Divide displayed ingredient and measured method totals between batches; keep pan sizes, cut thickness and batch times fixed, and allow extra elapsed time. Cut chicken into strips no thicker than 1cm on a separate board. Cut pepper into 5mm strips and carrots into 2mm matchsticks. Slice all spring onions, grate all peeled ginger and crush all garlic. Wash hands and utensils after raw chicken.
Mix all soy sauce with 30ml lime juice and 45ml water. Keep remaining 15ml lime juice for finishing. Keep ginger and garlic separate from this sauce.
Use a 30cm 4l nonstick pan. Divide chicken into two equal batches, no more than 300g each, and divide 15ml oil between them. Fry each batch over medium-high heat 6–8 minutes, turning, until golden and several thick centres reach 75°C for 30 seconds on a clean probe. Continue and recheck if needed. Transfer cooked chicken and juices to a clean bowl.
Divide peppers and carrots into two equal batches, no more than 270g vegetables each. Divide remaining 15ml oil between them. Stir-fry each batch 5–6 minutes until carrot is just tender with a little bite. Add half the spring onions, ginger and garlic for 30 seconds, then half the mixed sauce and bubble 1 minute. Transfer each batch and its sauce to another clean bowl.
While the second vegetable batch cooks, bring 2000ml water to a boil in a 4l saucepan. Add all dry noodles, take off heat and stand 6–7 minutes, stirring frequently, or follow their packet until tender. Drain. In a separate 2l pan, boil remaining 1000ml water, add all frozen peas, return to the boil and cook 3 minutes or to their packet. Drain; discard both cooking waters.
Divide cooked noodles, peas, chicken and juices, and sauced vegetables into two equal finishing batches. Toss each batch in the same 30cm 4l pan over medium heat 3 minutes until steaming hot throughout. Stir half the reserved finishing lime juice into each batch and serve immediately, sharing all food equally between bowls.
